Here's a detailed recipe for making Pistachio ice cream with creamy texture and delicious pistachio flavor:

 

Ingredients:

2 cups shelled pistachio nuts (unsalted)
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, for extra flavor)
A pinch of salt

Instructions:

Prepare the Pistachios: Preheat your oven to 350°F (175°C). Spread the shelled pistachio nuts in a single layer on a baking sheet. Toast them in the preheated oven for about 8-10 minutes, or until they are fragrant and lightly golden. Keep an eye on them to prevent burning. Once toasted, let them cool completely.


Grind the Pistachios: Once cooled, transfer the toasted pistachios to a food processor or blender. Pulse the pistachios until they are finely ground. Be careful not to over-process, as you don't want them to turn into a paste. Set aside a handful of chopped pistachios for garnish, if desired.


Prepare the Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, almond extract (if using), and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until it just begins to steam. Do not let it boil.


Infuse the Mixture: Once the mixture is heated, remove it from the heat and stir in the ground pistachios until well combined. Let the mixture steep for about 30 minutes to allow the flavors to infuse.


Strain the Mixture: After steeping, strain the mixture through a fine-mesh sieve or cheesecloth to remove any larger pistachio pieces. Press down on the solids to extract as much flavor as possible.


Chill the Mixture: Transfer the strained mixture to a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly chilled.


Churn the Mixture: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.


Freeze: Transfer the churned ice cream to a freezer-safe container, stirring in the reserved chopped pistachios if desired. Cover the container with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm.


Serve: When ready to serve, scoop the Pistachio ice cream into bowls or cones, garnishing with additional chopped pistachios if desired. Enjoy the creamy and nutty goodness!

This homemade Pistachio ice cream is sure to delight with its rich flavor and creamy texture, perfect for any ice cream lover. Feel free to customize it by adding a drizzle of honey or chocolate sauce for an extra special treat!