Homemade pistachio ice cream is a tasty, nutty, creamy, and salty sweet treat that is easy to make. A favorite classic ice cream flavor, this decadent ice cream flavor will quickly become your favorite recipe to make. You do need an ice cream maker for this recipe, but its so easy to make, and decadent to eat!
In a food processor, combine ½ cup of the pistachios with ¼ cup of sugar and pulse it to create a smooth, finely blended paste.
In a medium mixing bowl, beat the eggs and ¼ cup of sugar with a whisk until pale and fluffy.
In a heavy bottom medium sized saucepan, combine the pistachio paste, the remaining ¼ cup of sugar, the evaporated milk, the cream, and the salt.
Heat the cream mixture to 180 F over medium heat, about 3-4 minutes.
Remove 1 cup of the warm cream mixture and slowly drizzle it into the egg mixture, whisking constantly the entire time, to temper the eggs.
Slowly pour the warmed egg mixture into the warmed cream, whisking constantly, until fully combined.
Heat over low heat, whisking constantly, for about 8-10 minutes, or until the mixture has thickened and coasts the back of a spoon. Do not allow it to boil.
Remove from the heat and pour it through a mesh sieve and into a second mixing bowl. This helps to create a smooth and creamy base - if you skip this step, your ice cream could come out with a coarse texture.
Stir in the vanilla and almond extracts.
Pour into a long shallow container with a lid and chill in the fridge overnight. If you are in a time crunch, you can place the mixture in the freezer for two hours and then churn it. But allowing the flavors to sit overnight will help it taste better.
The next day, place the ice cream mixture into an ice cream maker and churn according to machine directions. Add in the remaining chopped pistachios during the last few minutes of churning.
Place into a freezer safe container and place in the freezer for 4-6 hours.