Print Recipe

Pistachio Ice Cream

Serves 4-6
Course: Dessert
Cuisine: Italian
Keyword: Ice Cream, Pistachio
Author: Ursula Ferrigno


  • 100 g /1 cup shelled pistachios unsalted
  • 450 ml /13⁄4 cups whole milk
  • 450 ml /2 cups double/heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 ⁄4 teaspoon sea salt crushed
  • 100 g /1⁄2 cup golden caster or granulated sugar
  • 4 UK large eggs


  • Line a baking sheet with parchment paper. Spread the nuts out in a single layer and toast in the oven for 8 minutes. Cool. Heat the milk and cream together in a saucepan until scalding. Grind the cooled nuts in a food processor until fine but with a little texture, if you like texture. Add the vanilla and salt, and stir well.
  • Whisk the sugar and eggs together until thick and creamy, and the whisk leaves a trail when lifted from the bowl, approximately 8–10 minutes.
  • Combine the milk and eggs together in the pan and gently cook the custard mixture over low heat. This should not take longer than 8 minutes. Stir really well as this could turn to scrambled egg, so heat gently and carefully.
  • If you would like a pronounced green gelato, cool the mixture and leave overnight in the fridge, then freeze and churn in an ice-cream machine as per the manufacturer’s instructions. If, like me, you are impatient, leave the creamy pistachio custard to cool, then freeze and churn.
  • Serve on its own, or with chocolate ice cream – they are rather good together.