Name: Sicilian Pistachio Ice Cream
Prep time: 1 h 25 min
Total time: 1 h 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups heavy cream; 2 cups whole milk; 4 egg yolks; 0.5 cup granulated sugar; 0.5 tsp salt; 0.5 cup pistachio cream; 2 teaspoons vanilla extract

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Sicilian Pistachio Ice Cream

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a large saucepan, bring the heavy cream and whole milk to a simmer, or about 190 degrees F.

In a medium bowl, vigorously whisk together the egg yolks, sugar, and salt until pale in color and the mixture flows off of the whisk.

Once the milk mixture has come to a simmer, remove the pan from heat. Temper the egg yolk mixture by slowly pouring in about ⅔ of the milk mixture while vigorously whisking simultaneously.

Pour everything back in the saucepan and place over low heat stirring constantly with a rubber spatula until it reaches 180 degrees F.

Pour the ice cream base through a fine mesh sieve into large bowl. Then, whisk in the pistachio paste and vanilla extract.

Cover the bowl with plastic wrap and place in the fridge to chill for at least two hours or overnight.

Pour the ice cream mixture into the ice cream maker, and churn according to the manufacturer’s instructions. At this point, the ice cream will be a soft-serve consistency and can be enjoyed immediately or frozen overnight for a thicker consistency.

To freeze overnight, add the ice cream to a freezer safe dish and smooth out the top into an even layer. Press plastic wrap up against the top and place in the freezer for at least 6 hours or overnight.

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Tips & Tricks (5)

Toast Your Pistachio Cream 🥜
Gently warm your pistachio cream in a saucepan over low heat for 2-3 minutes before adding to the custard base to intensify its flavor and ensure smooth incorporation without clumping.
Temperature Control for Silky Custard 🌡️
Heat your milk and cream mixture to exactly 160°F (71°C) before tempering egg yolks, and maintain this temperature while whisking to create a perfectly smooth, curd-free custard without scrambling.
Chill Thoroughly Before Churning ❄️
Refrigerate your custard base for at least 8 hours or overnight before churning—a properly chilled mixture creates denser, creamier ice cream with better texture than rushing the process.
Balance Salt Strategically 🧂
Add sea salt in two stages: a pinch into the custard base and another sprinkle during churning to enhance pistachio depth without overwhelming the palate, as salt perception intensifies when frozen.
Stabilize with Egg Yolk Ratio 🥚
Use 5-6 egg yolks per cup of cream for premium gelato-style texture; higher yolk ratios create that signature rich, custardy mouthfeel authentic to Sicilian pistachio ice cream.