Creamy Homemade Pistachio Ice Cream (Print Version)

# Ingredients:

→ Ice Cream Base

01 - 300ml whole milk
02 - 300ml double cream
03 - 130g caster sugar
04 - 4 large egg yolks

→ Flavoring

05 - 150g unsalted pistachio nuts (shelled and unsalted)
06 - 1 tsp pure vanilla extract

# Instructions:

01 - Toss your pistachios into a food processor and blend them up until they turn into a smooth, creamy paste. You might need to stop and scrape down the sides a few times to get everything evenly blended. Set this gorgeous green paste aside for now.
02 - Pour your milk and cream into a medium saucepan and warm it over medium heat until you see steam rising from the surface. Keep an eye on it - you want it hot but definitely not boiling or it'll affect the texture of your ice cream.
03 - While your dairy is heating up, grab a bowl and whisk together the egg yolks and sugar until the mixture becomes pale yellow and gets a bit thicker. This is going to give your ice cream that rich, custard-like base.
04 - Once your milk mixture is steaming, carefully ladle a small amount into the egg mixture while whisking like crazy. This step is super important - it slowly brings up the temperature of the eggs without scrambling them. Keep adding small amounts until about a third of the hot milk is incorporated.
05 - Pour your tempered egg mixture back into the saucepan with the remaining milk and cream. Cook this over low heat, stirring constantly with a wooden spoon. You'll know it's ready when the mixture thickens enough to coat the back of your spoon - usually takes about 5-7 minutes. Whatever you do, don't let it boil!
06 - Take your pan off the heat and stir in that beautiful pistachio paste you made earlier, along with the vanilla extract. Mix until everything is well combined and you've got a uniform pale green mixture.
07 - Let your mixture cool down to room temperature first, then cover it and pop it in the fridge for at least 4 hours, but overnight is even better. This chilling time is crucial for developing flavors and getting the perfect texture.
08 - Once completely chilled, pour your mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes. You'll see it transform from a liquid to a soft-serve consistency.
09 - Scoop your freshly churned ice cream into an airtight container and freeze for another 2-4 hours until it reaches your preferred scoopable consistency. The patience will be worth it, I promise!

# Notes:

01 - If you don't have an ice cream maker, no worries! Pour the mixture into a freezer-safe container and freeze. Then every 30 minutes, give it a vigorous stir with a fork to break up ice crystals. Repeat this for about 3-4 hours until the ice cream is firm.
02 - For extra texture and visual appeal, try garnishing your scoops with additional chopped pistachios before serving.
03 - This pistachio ice cream pairs beautifully with dark chocolate chunks, a honey drizzle, or even a sprinkle of cardamom for an exotic twist.
04 - The ice cream will keep in the freezer for up to 2 weeks, though the texture is best within the first week.

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