My Own Pistachio Ice Cream

Pistachio ice cream is believed to have originated in Persia, where pistachios are a popular ingredient in desserts.

This is vegetarian and gluten free recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

Print Recipe

Medium

My Own Pistachio Ice Cream

Cooking Method: Freezing Cuisine: International Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Pistachios
• 100 gram Sugar
• 500 milliliter Milk
• 250 milliliter Heavy Cream
• 1 teaspoon Vanilla Extract
• 2 drop Green Food Coloring

Instructions

1. In a food processor, grind the pistachios until finely chopped.
2. In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the sugar has dissolved.
3. Remove from heat and stir in the ground pistachios, vanilla extract, and green food coloring.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the churned ice cream to a lidded container and freeze for an additional 4 hours or until firm.
7. Serve and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 30g10%

Sugars 25g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.