Learn how to make homemade ice cream by hand without using an ice cream maker. Make it the old fashioned way! This pistachio ice cream is an absolute winner.
Pistachio ice cream is cold creamy pistachios. I’ve been loving pistachios lately and find myself craving them all the time. On a recent trip to Moab, Utah, I found myself at a do-it-yourself ice cream shop that had some great pistachio ice cream. I know I’ll be replicating it at home because these things are so good!
My kitchen is full of amazing gizmos and gadgets, but sadly, an ice cream maker isn’t one of them. Do you have the same problem? Hey, it’s okay! In this recipe, I let you make ice cream by hand…no ice cream maker required! It really doesn’t take much work to make this recipe, you just have to have it done within 4 hours of you getting home. A quick agitation is required every 30 to 45 minutes.
The result is a deliciously creamy ice cream flavored with real pistachios. Pistachio Jam Available in our seasonings (completely free of artificial ingredients!), you can order online from Amazon or buy them in specialty bakeries. This is a recipe any pistachio lover can enjoy, whether they own an ice cream maker or not! You can also experiment with your own flavors by substituting other enriched foods such as raspberry jam or even chocolate for the pistachio sauce.
watch the video below I will walk you through each step of this recipe. It’s helpful to have a visual guide, and this is it.
- 2 cup 2% milk
- 1 cup heavy cream
- 4 yolk
- 1/2 cup sugar
- 1/3 cup Pistachio Jam
- 1/3 cup Shelled Roasted Pistachios Elective
Heat the milk and heavy cream in a saucepan over medium-high heat until it starts to boil and foam.
Meanwhile, in a mixing bowl, using a whisk or hand mixer, beat together egg yolks and sugar. Continue whisking/blending until the mixture is smooth and ribbon-like.
Once the milk starts to boil, remove it from the heat. While whisking rapidly, slowly pour half into the egg mixture. Working quickly, transfer the egg mixture to the saucepan, pouring slowly and stirring quickly until everything is combined. It’s important to work quickly here so the eggs don’t overcook and produce small pieces of hard-cooked eggs.
Over medium heat, stir in the pistachio sauce. Continue to heat until the mixture begins to thicken.
Remove from heat and pour mixture into a sturdy, freezer-safe pan, such as a loaf pan. Chill in the refrigerator for 30 minutes.
Since we are making this by hand and not in an ice cream machine, it is important to hand stir the ice cream as it freezes to break up the ice crystals and create a smooth texture. Stir (or use a hand mixer) over the ice cream every 30-45 minutes until it reaches the texture of frozen yogurt, then place in the freezer until ready to serve. This should take 3 to 4 hours, or about 6 “stirs”.
Let sit on the counter for 5-10 minutes to soften before serving. Sprinkle pistachios over ice cream, if desired.
Calories: 953kcal | carbohydrate: 71G | protein: 20G | fat: 67G | Saturated fat: 34G | cholesterol: 572mg | sodium: 174mg | Potassium: 669mg | fiber: 2G | sugar: 63G | Vitamin A: 2595unit | Vitamin C: 2.3mg | calcium: 429mg | iron: 1.8mg