Pistachio Ice Cream with Whitakers Chocolate Drizzle
Rated 5.0 stars by 1 users
Category
Nuts
Servings
6
Prep Time
20 minutes
Cook Time
5 hours
Calories
230
Experience the creamy, nutty bliss of homemade pistachio ice cream, crafted with authentic pistachios and topped with a luxurious chocolate drizzle.
This delightful dessert captures the pure, natural flavor of pistachios without any artificial additives, making it a refreshing treat for any time of year.
Cooling off in the summer or craving a cozy dessert in winter, this recipe delivers a perfect balance of rich custard and vibrant pistachio essence.
Easy to follow and packed with tips for success, this pistachio ice cream is a showstopper that’s sure to become a favorite for family gatherings, special occasions, or a quiet night in.
Get ready to impress with every scoop!
Ingredients
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300ml whole milk
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300ml double cream
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100g caster sugar
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4 egg yolks (approx. 80g total)
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100g pistachios, shelled, unsalted
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50g pistachio paste (or homemade: blitz 50g pistachios + 5g neutral oil)
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½ tsp vanilla extract
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Pinch of fine sea salt
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50g Whitakers Milk Chocolate, melted for drizzling
Directions
Toast & grind pistachios
Preheat oven to 160 °C fan (180 °C / 350 °F).
Spread 100g pistachios on a tray, toast 8–10 minutes until fragrant.
Cool, then blitz to a fine meal (reserve a tablespoon of coarser bits for garnish).
Infuse cream
In a saucepan, combine milk, cream, ground pistachios, and salt.
Gently heat to just below simmer, remove from heat, cover, and steep 30 minutes.
Strain through a fine sieve, pressing to extract liquid.
Make custard base
Whisk egg yolks and caster sugar until pale and thick.
Slowly pour warm infused cream into yolks, whisking constantly to temper.
Return mixture to the pan and cook over low heat, stirring, until it coats the back of a spoon (approx. 80 °C).
Add flavour
Remove from heat.
Stir in pistachio paste and vanilla extract until fully incorporated.
Chill the custard in the fridge for at least 2 hours (or overnight) until cold.
Churn & freeze
Pour cold base into your ice-cream maker and churn per manufacturer’s instructions (~30 minutes) until soft-serve consistency.
Transfer to a freezer container, swirl in reserved coarser pistachio bits, and freeze for at least 4 hours until firm.
Serve
Scoop into bowls or cones.
For a luxury finish, drizzle with melted Whitakers Milk Chocolate and sprinkle extra chopped pistachios.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 6 delicious portions of ice cream.
Calories per serving: 230 calories.
Remember: Please tag #whitakerschocolates with photos of your pistachio-flavoured ice cream.
Serving Suggestions:
Scoop into crisp waffle cones or bowls, drizzle with warm, melted Whitakers Milk Chocolate, and sprinkle with chopped pistachios for added crunch.
Pair with crunchy biscotti or buttery shortbread cookies to complement the ice cream’s rich, nutty flavor.
Serve alongside fresh raspberries or strawberries for a tart, juicy contrast.
Pour a shot of hot espresso over a scoop for a classic affogato, blending creamy ice cream with bold coffee.
Layer in a parfait with whipped cream and crushed meringue for a festive, textured dessert.
How to Store Your Homemade Pistachio-Flavoured Ice Cream
To store your homemade ice cream while keeping it fresh and creamy, transfer the churned ice cream into a freezer-safe, airtight container, ideally a shallow, wide one like a loaf pan or dedicated ice cream tub to minimize air exposure and promote even freezing.
Avoid using an overly large container, as excess air can cause ice crystals to form.
Before sealing, press a piece of parchment paper or plastic wrap directly onto the ice cream’s surface to create a barrier against air, helping maintain its smooth, creamy texture.
Close the container tightly and label it with the date to track freshness, as homemade ice cream tastes best within 2–3 weeks.
Place the container in the coldest part of your freezer, such as the back or bottom shelf, where temperatures remain stable, and avoid the freezer door to prevent thawing from temperature fluctuations.
When ready to serve, let the ice cream soften slightly at room temperature for a few minutes to make scooping easier.
