Fannie Farmer Pistachio Ice Cream
Creamy, luxurious, and brimming with nutty goodness, this Fannie Farmer Pistachio Ice Cream is a timeless dessert that’s sure to impress. Made with freshly chopped pistachios steeped in a rich blend of whole milk and heavy cream, this recipe infuses every bite with authentic pistachio flavor. A classic custard base—featuring egg yolks and a hint of vanilla—provides the perfect creamy texture, while the optional touch of green food coloring adds a nostalgic charm. Strained for ultimate smoothness and churned to perfection, this homemade ice cream is a must-try for pistachio lovers. Serve scooped in bowls or cones for a stunning treat that’s as beautiful as it is delicious! Keywords: pistachio ice cream recipe, homemade pistachio ice cream, Fannie Farmer dessert, classic ice cream recipe, nutty ice cream.
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Recipe Information
Ingredients
- 1 cup Unsalted pistachios (shelled)
- 2 cups Whole milk
- 1 cup Heavy cream
- 3/4 cup Granulated sugar
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Salt
- 2 drops Green food coloring (optional)
Instructions
Finely chop the pistachios in a food processor or blender until they resemble coarse crumbs, but not a paste.
In a medium saucepan, combine the chopped pistachios, whole milk, and heavy cream. Heat the mixture over medium heat until it begins to steam but not boil.
Remove the saucepan from heat, cover, and let the mixture steep for 30 minutes to infuse the pistachio flavor into the milk.
In a separate mixing bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture is pale and thick.
Reheat the pistachio milk mixture over low heat until warm. Slowly pour about 1/2 cup of the warm liquid into the egg mixture, whisking constantly to temper the eggs.
Gradually add the tempered egg mixture back into the saucepan with the remaining pistachio milk, stirring constantly with a wooden spoon to form the custard base.
Continue cooking the custard over low heat, stirring continuously, until it thickens enough to coat the back of the spoon (about 165-170°F). Be careful not to let it boil.
Strain the custard through a fine-mesh sieve into a clean bowl to remove the pistachio solids, pressing gently to extract as much liquid as possible.
Stir in the vanilla extract and optional green food coloring for a classic pistachio ice cream hue.
Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve the pistachio ice cream scooped into bowls or cones and enjoy!
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 182.5 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 835 mg | 64% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1998 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
