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With this pistachio ice cream recipe you get the Italian classic directly into your kitchen. The preparation is so straightforward that really every pistachio ice cream can easily make yourself! Only five ingredients arises – with or without an ice machine – a heavenly creamy dessert that goes far beyond the many ice cream parlors. Because here real pistachios are used, without artificial flavors or dyes. Try it out – this recipe will inspire you!
5 ingredients for the best pistachio ice cream recipe
The recipe for the pistachio ice cream scores with its simple preparation and a few ingredients:
- Pistachios: Fresh pistachios in high quality ensure real taste! If you use extra green pistachios, your pistachio ice cream gets a beautiful light green color – without dye. Pistachios are not cheap and are therefore used sparingly. Our tip: Briefly roast the pistachios in a pan without oil before processing. You can also optionally prepare the recipe with pistachio or pistachio cream (in this case you reduce the sugar).
- Milk: Is the basis for the ice cream, we use full fat milk for the full taste.
- cream: Makes the ice particularly creamy and ensures a fine texture.
- egg yolk: Bind the ingredients and give the ice stability. For example, you can conjure up meringue, coconut macaroons or a fruity-light dessert from the egg whites. Since the ice mass is heated for about 10 minutes, there is no salmonella danger.
- Sugar: Underline the pistachio aroma and ensures the necessary sweetness. Alternatively, you can also use honey. Sugar also ensures a creamy ice cream, so you should not reduce the amount.
Pistachio fans should also try our tiramisu pistachios!
Make pistachio ice cream yourself in the pots of the Phi Collection by Fissler
When preparing, the gentle heating of the ice mass is a crucial step for a successful pistachio ice cream: the sugar can dissolve and the desired creamy consistency is achieved. Pots from the Fissler phi collection are an excellent choice: the precise thermal line ensures that the milk is heated evenly without burning it. Another plus point is the function for pouring the liquid without spilling if the ice mixture encloses the ice cream into another bowl. The integrated steam outlet is specially designed for hob deductions and reduces annoying over cooking. In addition, the pots can be stacked space -saving – perfect for small kitchens.
As a premium product, the series combines the perfect balance of simple, elegant aesthetics and function: width, ergonomic handles become a harmonious design with satin stainless steel and glass. The result is a comfortable cooking experience and a stylish overall picture in the kitchen or on the covered table. With the “Made in Germany” seal and the 15-year guarantee, you will receive a durable product that gives you a long joy.
Make tips for pistachios yourself – with or without an ice cream maker
When preparing with an ice cream maker The homemade ice cream is always the most creamy because there are no ice crystals. You can get the excellent taste without a machine! Without an ice machine you have 2 options for a creamy pistachio ice cream:
- If you have a good mixer, give the ice mass in ice cube containers. As soon as they are frozen, you mix them and can enjoy the ice directly – creamy and without ice crystals!
- Alternatively, put the ice mass in a freezer -suitable container and stir through several times until the ice is stuck. It is best not to let the ice free freeze or take it out of the freezer 15 minutes before eating so that you can shape balls. Pistachio ice cream is so easy yourself!
Simply make creamy pistachio ice cream yourself. With only 5 ingredients, you can conjure up a delicious pistachio ice cream like in Italy with or without an ice machine – without flavors or dye!
Suitable recipe recommendations
150G
Information for 4 Portions
- Finely puree the pistachios with the milk in a mixer.
80 g pistachios, 200 g milk
- Complete the pistachio milk into a saucepan. Add cream, sugar and the egg yolks (without protein). You heat this mass carefully for about 10 minutes and stir on until it is nice and creamy. The temperature must not come above 80 degrees, otherwise the egg yolk coins.
200 g cream, 80 g of sugar, 2 egg yolks
- Preparation with ice cream maker: Let the pistachio ice cream cool, fill it in an ice cream maker and, according to the manufacturer, stir it for about 40 minutes. If you want a firmer ice cream, you fill it and put it in the freezer for another 30 minutes.
- Preparation without an ice machine: Put the mass in a freezer container and put it in the freezer for 3-4 hours. Stir several times with a fork until the ice is stuck.
- To serve, take the ice cream out of the freezer 15 minutes beforehand so that you can shape simple balls. Serves the ice cream, in ice waffles or with pistachio/ or chocolate pieces.
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Tips for the Pistachieis recipe:
- The recipe results in 6 large balls of ice.
- To cook the ice mass, we use the pots from Fissler’s Phi Collection.
- With a strong mixer, the pistachios become so fine that you no longer feel pieces. Otherwise you can either leave small pieces in the ice or give the pistachio milk through a fine sieve after 24 hours.
- You get even more taste if you easily roar the pistachios before processing in a pan without oil. It is best to roast a few more pistachios, which you then give you hacked over the ice to serve.
- Without an ice machine you can also freeze the mass in ice cubes and then mix. So you also have a creamy ice cream without an ice machine.
