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  • Have a Spooky Halloween!

    Cheddar Witches Fingers - Cheese straws in the shape of fingers, complete with a black almond "finger nail." Delicious and totally spooky.

    Candy Apples - You don't need to go to the fair to get my favorite treat because you can make these at home. Black food coloring gives them a festive touch.

    Pumpkin Caramel Sauce - Having a not-so-scary Halloween party? Serve ice cream with this pumpkin infused caramel sauce on top.

Pistachio Ice Cream

Pistachio Ice Cream with Chocolate Shavings

This is the best ice cream I’ve ever made and quite possibly the best I’ve ever eaten. I know that’s a bold statement to make, but I mean it. Ice cream is my favorite dessert, so I take making such proclamations very seriously. Pistachio ice cream has been one of my favorite flavors since I was in middle school, back when Blue Bell was the standard by which I judged all ice creams.

Homemade pistachio ice cream has been on my radar since I first started making ice cream. I was under the (false) impression that I wouldn’t be able to make it because there was no way to infuse the cream mixture with enough pistachio flavor. I was seriously mistaken, and this ice cream is proof. I was so tempted by Talenti pistachio gelato (which I’ve never tried, but I have had other flavors of theirs that are insanely good) that I knew I had to figure out a way to make a homemade version happen. As luck would have it, a picture of pistachio ice cream showed up in my Pinterest feed around the same time. Plus, summer is still in full swing here, which means it’s still prime ice-cream making season. Serendipitous? Probably not. However, it was just the inspiration I needed to finally make homemade pistachio ice cream a reality.

This ice cream is luscious and rich and is basically the stuff ice cream dreams are made of. You’ll notice that it lacks the perfect green color of store-bought pistachio ice cream, and that’s because it also lacks green food coloring and instead gets its gorgeous, slightly yellow hue from roasted pistachios. The recipe called for shaved chocolate to be mixed in after churning, but I used my favorite ice cream technique (one I picked up from The Perfect Scoop) and drizzled melted chocolate into the ice cream just as it finished churning (stracciatella). The result is tiny flecks of chocolate dispersed throughout the ice cream, and it is magical. If you’ve ever been left chewing a chocolate chip long after you finished a bite of ice cream, this technique will blow your mind.

I don’t see this ice cream being topped for a long time, so I’m going to need some inspiration for recipes to follow this one. What are your favorite ice cream flavors?

Pistachio Ice Cream with Chocolate Flecks

Pistachio Ice Cream

Yield: 1 quart

Pistachio Ice Cream


¾ cup unsalted roasted pistachio nuts
6 tablespoons whole milk, plus 1½ cups
1½ cups heavy cream
4 large egg yolks
1 cup sugar
Pinch of fine sea salt
4 ounces bittersweet chocolate, finely chopped


Place the pistachios in a food processor and pulse until coarsely chopped. With the motor running, drizzle in the 6 tablespoons of milk through the feed tube and process until a creamy paste forms, about 1 minute. You'll still have small pieces of pistachios, and that's okay.

Combine the remaining milk and cream in a medium saucepan set over medium heat. Cook until just barely simmering. Meanwhile, whisk together the egg yolks, sugar and salt in a medium bowl. Whisking constantly, gradually pour the warm milk mixture into the egg yolk mixture.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon or spatula.

Pour the mixture through a strainer set over a medium bowl, preferably one with a pour spout. Allow to cool slightly, then whisk in the pistachio paste. Place a sheet of plastic wrap directly on the surface of the custard and refrigerate for at least 4 hours to chill completely.

Freeze in an ice cream maker according to manufacturer’s directions. When the ice cream is nearly done churning, melt the chocolate either in a glass bowl set over a saucepan of simmering water or in the microwave. Drizzle the melted chocolate into the custard in a slow, steady stream, avoiding the mixing blade as best you can. Transfer to a container with a tight-fitting lid, cover, and freeze until firm, about 4 hours.


Adapted from Rustic Italian via Taste (the Williams-Sonoma blog)

  • Warm Vanilla Sugar

    Definitely one of my favorite flavours! Looks awesome!

  • Eileen

    This ice cream sounds so good! I can’t remember the last time I had pistachio ice cream…maybe in a quart of spumoni? But obviously homemade trumps the factory brick of ice cream every time. :)

  • Stephanie @ Girl Versus Dough

    My favorite ice cream flavor is usually cookie dough, but just looking at this ice cream is making me reconsider. YUM :)

  • Joanne (eats well with others)

    Far too many of the recipes I’ve seen for pistachio ice cream involve this CRAZY expensive pistachio paste which is why I’ve avoided making it thus far. But I happen to have pistachios in the cabinet…so this version is so happening!

  • Jessica_AKitchenAddiction

    I haven’t tried pistachios in ice cream before, but by the looks of this, that is going to have to change!

  • Rachel @thedessertchronicles.c

    this looks incredible Courtney! Thanks for sharing!

  • Ali @ Solano’s Kitchen

    Mmm… pistachio ice cream is my favorite. We loved this!