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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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SHF17: Pistachio Ice Cream (Philadelphia Style)

ice cream

The theme of this Sugar High Friday, nicely hosted by Spitoon Extra is — Dairy! How fun. Especially as I just got my ice cream maker. Of course, I briefly considered making something else, say, tiramisu, but the song of the ice cream siren was just too strong. Especially when I remembered that I had a half jar of pistachios that needed usin’.

So, pistachio ice cream it was, specifically a recipe from The Ultimate Ice Cream Book by Bruce Weinstein. I’m actually starting to fight off a bit of a cold, so I should just cut to the recipe chase here and go to bed.

Pistachio Ice Cream (Philadelphia Style)
1/2 cup plus 2 tbsp shelled pistachios
2 tbsp light corn syrup
1 cup half and half
1/2 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract
1/4 tsp salt
1 cup heavy cream

Place 1/2 cup of pistachios nuts and corn syrup in a food processor. Process for 2 minutes or until the nuts are smooth. I had to stop and scrap down the sides a few times.

nuts

Bring half and half to a simmer in a small, heavy sauce pan. Add sugar and stir until completely dissolved. Remove from heat. With food processor running, slowly pour the half and half into the nut puree through the feed tube. Process until the mixture is completely smooth.

mixing

Pour the nut mixture through a strainer to remove any big pieces. Allow to cool slightly and stir in vanilla, almond extract, salt and cream. Refrigerate until cold or overnight.

Stir the chilled cream, then freeze in one or two batches in your ice cream maker. Add the remaining 2 tablespoons of nuts when the ice cream is semi-frozen. Allow the machine to mix in the nuts. When finished, the ice cream will be soft but ready to eat.

ice cream

For firmer ice cream, transfer to a freezer safe container and freeze for at least 2 hours. It’s always a good idea to put a cover of plastic wrap own over the ice cream, underneath your container lid.

jwa and I both really liked this and it was gone in practically one evening. Now, where is my vitamin C?

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8 comments to SHF17: Pistachio Ice Cream (Philadelphia Style)

  • Hi Michelle,
    I found your blog today while I was looking at the roudn up for SHF #17.
    I love the name of your blog … your writing style … and your blog! Keep up the great work!
    The pistachio ice cream looks tremendous. It’s one of my favourite flavours. Thank you for sharing the recipe.

  • All I need now is an ice-cream maker! Sounds fun. Thanks for taking part in SHF.

  • Yummy, Im definatly going to try this one.

  • mlb

    Ivonne: You’re very welcome and thank you for your kind words! Glad you’re enjoying my blog. Try the pistachio ice cream recipe — it was so good!
    Andrew: Yeah, you do need that, unfortunately. But if you eat $50 worth of ice cream a year, it would totally pay for itself! 🙂
    Randi: Thanks, yeah, it was really, really good!

  • Christy

    But I don’t get it, it’s not bright green like most other pistachio flavored things? *wink*

  • mlb

    Damn! I forgot the food coloring!!! 🙂

  • Mmm … My ice cream maker is probably the most-used of my little appliances, and after reading this post, it’s going to be used some more! One question: did you use unsalted pistachios, or salted ones?
    I’m so pleased I found your lovely blog!

  • mlb

    Tania:
    They were a big jar of pistachios that we got as a Christmas present — I think they were roasted and unsalted.
    I can tell you that the recipe said that unsalted were better to use. Enjoy the ice cream!