Homemade Pistachio Ice Cream with Chocolate Chunks is the perfect sweet treat on a hot day. It’s smooth and creamy with chopped pistachios and chocolate chunks mixed in.
Pistachio ice cream is, by far, my favorite ice cream. This was my first time ever making it, though, and I’m not sure I can go back to the store-bought ice cream.
This homemade pistachio ice cream is made with a paste of ground up pistachios so you get real pistachio taste AND texture. And then add chocolate chunks?! It’s everything I love in ice cream.
It’s a very creamy ice cream base with the ground up pistachios mixed in and then as you’re freezing it, you add the chopped chocolate.
Ingredients
- Pistachios – look for unsalted pistachios or you’ll end up with a super salty ice cream!
- Whole milk – don’t be tempted to use lower fat milk. The whole milk makes a really creamy ice cream.
- Heavy cream
- Egg yolks – this is a custard based ice cream so the eggs get cooked when you make the custard. They make sure the ice cream base is really thick and creamy.
- Sugar
- Salt – just a tiny bit to bring out the flavors of the other ingredients.
- Chocolate – I used bittersweet but use what you like.
How To Make Pistachio Ice Cream with Chocolate Chunks
- Prep pistachios. Pulse pistachios in a food processor until roughly chopped. Drizzle in the 6 tablespoons milk and continue processing until a creamy paste forms, about 1 minute.
- Heat milk.. Combine 1 ½ cups of milk and the cream and warm until just at the point of simmering.
- Temper eggs. Whisk together the egg yolks, sugar and salt until thickened and pale yellow. Slowly drizzle in a ladleful of the hot milk mixture, whisking constantly to prevent the eggs from cooking. Whisk in another ladleful of the hot milk mixture, then slowly whisk the egg mixture back into the saucepan.
- Make custard. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain the hot custard through a fine-mesh sieve into a heatproof bowl and whisk in the pistachio paste.
- Chill. Place a sheet of plastic wrap directly on the surface. Refrigerate for at least 4 hours and up to overnight.
- Freeze. Freeze the custard in an ice-cream machine according to the manufacturer’s instructions.
- Add chocolate. When the custard has thickened in the machine, add the chocolate and continue to mix just until well blended.
How Long Is It Good For?
Homemade pistachio ice cream will be good for up to 1 month in the freezer. I like to store it in reusable ice cream containers.
More Ice Cream Recipes
- Birthday Cake Ice Cream
- Circus Animal Cookie Ice Cream
- Caramel Corn Ice Cream
- Key Lime Pie Ice Cream
- Mexican Hot Chocolate Ice Cream
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Pistachio Ice Cream with Chocolate Chunks
Homemade Pistachio Ice Cream with Chocolate Chunks is the perfect sweet treat on a hot day. It's smooth and creamy with chopped pistachios and chocolate chunks mixed in.
Ingredients
- ¾ cup unsalted roasted pistachio nuts
- 6 tablespoons whole milk, plus 1 ½ cups
- 1 ½ cups heavy cream
- 4 large egg yolks
- 1 cup sugar
- pinch of sea salt
- 3 ounces bittersweet chocolate, roughly chopped
Instructions
- Pulse pistachios in a food processor until roughly chopped.. With the motor running, drizzle in the 6 tablespoons milk and continue processing until a creamy paste forms, about 1 minute. Transfer to a bowl.
- In a saucepan over medium heat, combine the 1 ½ cups of milk and the cream and warm until just at the point of simmering. Remove from the heat.
- In a mixing bowl, whisk together the egg yolks, sugar and salt until thickened and pale yellow. Slowly drizzle in a ladleful of the hot milk mixture, whisking constantly to prevent the eggs from cooking. Whisk in another ladleful of the hot milk mixture, then slowly whisk the egg mixture back into the saucepan. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon.
- Strain the hot custard through a fine-mesh sieve into a heatproof bowl and whisk in the pistachio paste. Place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours and up to overnight. Freeze the custard in an ice-cream machine according to the manufacturer’s instructions. When the custard has thickened in the machine, add the chocolate and continue to mix just until well blended. Freeze for at least 4 hours before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 453Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 171mgSodium: 137mgCarbohydrates: 35gFiber: 3gSugar: 30gProtein: 10g
Holly Z. says
Yum!! Thank you for sharing!!
[email protected] says
I love pistachio ice cream! We used to make pistachio gelato at my coffee shop and I loved opening the big buckets of ground pistachio butter we used to flavor it! So yummy . I like the addition of the chocolate.