Pistachio Ice Cream

by Eddy Van Damme on May 14, 2012




One of the most luxurious ice cream or gelato is without a doubt pistachio. Irresistible when combined with chocolate, strawberries, apricots ….

You certainly can turn this into gelato and replace whipping cream with an equal amount of milk. Doing so will bring out a more pronounced pistachio flavor but the reduction of fat will in turn decrease   conservation. (Not a problem if consumed say day as it was churned) Either way, use the amount of pistachios as indicated in this recipe to obtain a most wonderful texture and flavor.


Pistachio Ice Cream |Pistachio Gelato


1 lb 1 oz Milk 500 g
6 oz Whipping cream 180 g
1.75 oz Non fat milk powder 50 g
4.5 oz + 2 oz Pistachios (non salted) 135 g + 60 g
2 oz Invert sugar 60 g
2.5 oz + 2 oz Extra fine granulated sugar 75+ 60 g
0.2 oz Ice cream stabilizer (optional)* 5 g
3 oz Egg yolk 90 g



  1. Bring milk, cream, milk powder, pistachios (135 g-4.5 oz), invert sugar and 75 g (2.5 oz) sugar to boil.
  2. Whisk 60 g (2 oz) granulated sugar and ice cream stabilizer *(if using) together and whisk rapidly in yolks until doubled in volume.
  3. Pour 250 ml (8 oz) of boiled mixture into yolks and whisk smooth.  Pour tempered yolk mixture into remaining cream, on low heat and while constantly stirring using a rubber spatula heat to 83°C (183°F).
  4. Remove from heat. Pour mixture into a blender (pacotize) and mix until pistachios are superfine and green color is obtained.
  5. Chill immediately in ice bath. Cover and chill overnight in refrigerator.
  6. Lightly toast remaining pistachios in oven. Chop in medium pieces and place in freezer.
  7. Following day churn in pre-chilled ice cream machine.  When ice cream is churned add frozen and chopped pistachios.
  8. Use as desired.


23 comments on “Pistachio Ice Cream

  1. michael wilson on said:

    if i don’t have invert sugar what can i use,love the dessert looks good can’t wait to try it out

  2. Eddy Van Damme on said:

    If you do not have invert sugar you have a few options. Either make it yourself https://chefeddy.com/2009/11/invert-sugar/ or simply replace invert sugar with honey or with sugar. Invert sugar is used to prevent ice crystals in many frozen desserts, chocolates etc… If you are planning to consume this ice cream in a few days (limiting the amount of days in freezer where crystals form) I would simply replace invert sugar with the same amount of invert sugar.
    My best!

  3. Pistachio Ice Cream is a yummy ice cream to eat. By the way, I might buy the 3rd edition “on baking” book at your blog to see the comparsion. Job well done chef…

  4. Olivia Robinson on said:

    Hi Chef, Will be trying this ice cream this weekend. Oh and I will be making some invert sugar as well. Beautiful picture.


  5. Abel Cortez II on said:

    Looks great Chef! My little boy refuses to venture outside of vanilla. Lan and I will have to make a batch for ourselves. Let me know when you’re free so I an drop off the kids. Take care, we miss you!

  6. Eddy Van Damme on said:

    not sure when I will be free to babysit…. we are in the process of moving in your area.
    Best to you guys!

  7. The texture of this gelato is Amazing!!! Smooth and creamy… It melts in your mouth. The primary use of milk gives it that velvety texture on the tounge.


  9. Joyce Baines on said:

    First let me say that I like pastachios by themselves and the ice cream was verh rich and smooth taste, had by taste buds going crazy, wouldnt change a thing!!!

  10. Roslen Hamilton on said:

    Hey Chef, I just want to let you know that I tried your recipe and I have three words…… I love it!!! Honestly I’m not a pistachio fan but once I tasted the ice cream I fell in love with the smooth and creamy taste. Also now when my sister come in to town I can make it for her. It is her favorite. Thanks for sharing your recipe.

  11. Rosio Caro on said:

    Chef Eddy this I loved !!! When we made this recipe in class I was really shocked on how easy and amazing home made pistacho ice-cream is. Now I now that the real pistacho ice-cream does not have to be bright green in order for it to be good.

  12. shaun fenton on said:

    my sister just love pisachio ice cream

  13. shaun fenton on said:

    im going make some for the famliy

  14. Elizabeth Poirrier on said:

    I didn’t realize how much I liked pistachio ice cream until I tasted this recipe! Did you know that pistachios are related to the mango fruit and the spice sumac? Makes me wonder how mango and pistachio might pair together. And not until the 1970s were pistachios even grown in the U.S.! Now California produces 300 million pounds!

  15. Renae Holman Murti on said:

    I have fond memories of being brought pistachio ice cream in bed when I was sick with a sore throat. We had an argument about whether or not ice cream/dairy was good for sore throats. He argued it caused congestion. I argued it made me feel better, at least in that moment. Perhaps I’ll try this to relive the memory and prove that there is never a bad time for ice cream.

  16. William McKinney on said:

    i have had pistachio ice before, but your ice cream looks good. i need to get a ice cream maker to do my own

  17. kimberly watson on said:

    I never taste gelato until your class to have in ice cream is smooth and rich >>

  18. I received an ice cream maker for Christmas but haven’t gotten around to using it. I think I’m going to take it out of the box this weekend and trying out this recipe. Your ice cream looks delicious!

  19. Peter Tham on said:

    One of my all time favorite ice cream… cant find a good one here in Houston yet. Guess will have to do it myself, some day! Had a green tea pistachio ice-cream, it was divine!

  20. Sheila on said:

    Hello Chef – how much ice cream does this recipe produce? I’d like to make sure it fits into my ice cream maker. Thank you!

  21. Fantastic recipe. I actually used a nut grinder to make a butter out of the pistachios first. Then processed it in a gelato machine. Absolutely phenomenal. No substitute for fresh toasted pistachios. Decadent flavor and perfect texture.

  22. Thank you so much chef for this post. I love pistachio ice cream but dislike the artificial flavor and color found in most. The gelati I’ve tried were too subtle in flavor. I will have to attempt this recipe. Would you recommend adding Dumante pistachio Liqueur (from Pistachio Chocolates post) to enhance this pistachio experience? Again, thank you.

  23. FU-YING WU on said:

    I have an ice cream maker at home, using this recipe, I hope to find a way to make a more convenient version for the ice cream maker. Even if that was not doable, this recipe itself does not seem to be incredibly difficult, so I will still be able to pull off pistachio ice cream with a little extra effort! The pictures look great, and that is certainly a new way I will try when serving ice cream on plates.

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