Pistachio Ice Cream with Pistachio Praline

Pistachio kernels are steeped into a silky custard base, churned to a velvety scoop, then rippled with pistachio praline for crunch and caramelized sweetness. Nutty, rich, and balanced from first bite to last.

Why You'll Love Pistachio Ice Cream with Pistachio Praline

It's the best of both worlds-creamy, nutty custard and crunchy caramelized praline-folded together into a scoop that feels decadent but clean, with no artificial flavors and the rich, true taste of Setton Farms pistachios.

Tips and Tricks

• Add a touch of matcha or spinach powder for vibrant green.
• Toast pistachios before praline for deeper flavor.
• Chill praline before layering to keep it crisp.

Variations

• Add orange zest or cardamom to the custard for aromatic lift.
• Swap pistachio praline for almond or hazelnut praline.
• Ripple with pistachio butter for extra richness.

Substitutions

• Heavy cream → coconut cream for lighter dairy profile.
• Almond extract → for a more classic ice cream shop pistachio note.

Best served with

• Warm chocolate cake
• Espresso for affogato
• Crisp almond biscotti

How to Store Leftovers

• Store in covered container in freezer for up to 1 week.
• Press parchment directly onto surface to prevent ice crystals.

Common Questions

Pistachio Ice Cream with Pistachio Praline

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Pistachio Kernels are steeped into a silky custard base, churned to a velvety scoop, then rippled with pistachio praline for crunch and caramelized sweetness. Nutty, rich, and balanced from first bite to last.

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Prep Time 40 minutes mins

Total Time 6 hours hrs

Course: Dessert

Cuisine: Californian, Italian Inspired

Calories: 2505

Ingredients Equipment Method Nutrition

Ingredients

  

Pistachio Ice Cream Base

• ¾ cup Setton Farms Raw Pistachio Kernels shelled and unsalted
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 5 egg yolks
• ⅔ cup sugar
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract

Pistachio Praline

• ½ cup Setton Farms dry roasted pistachio kernels roughly chopped
• ⅓ cup sugar
• 2 tablespoon water
• Pinch kosher salt

Mix-Ins

• ½ cup Setton Farms dry roasted pistachio kernels roughly chopped
• Flaky sea salt optional, for finishing

Equipment

• Saucepan
• Rubber spatula
• Parchment-lined tray
• Ice Cream Maker
• Fine Mesh Strainer
• Whisk
• Mixing Bowls

Method

 

Infuse the Pistachios

1. In a saucepan, combine milk, cream, and Setton Farms Raw Pistachio Kernels.
2. Bring to a gentle simmer, remove from heat, and let cool for 20-30 minutes.
3. Blend until smooth, then strain for a silky base.

Make the Custard Base

1. In a bowl, whisk egg yolks, sugar, and salt until pale and thick.
2. Reheat pistachio milk to a simmer.
3. Slowly whisk into egg mixture to temper.
4. Return to pot and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (170-175°F). Do not boil.

Chill the Base

1. Remove from heat and stir in vanilla.
2. Strain if desired.
3. Chill in the fridge for at least 4 hours or overnight.

Make the Pistachio Praline

1. In a skillet or saucepan over medium heat, combine sugar, water, and salt.
2. Cook until golden caramel forms.
3. Quickly stir in Setton Farms dry roasted pistachio kernels and pour onto parchment-lined tray.
4. Let cool, then crush into small shards.

Churn the Ice Cream

1. Churn custard base in ice cream maker according to manufacturer's instructions.

Layer and Freeze

1. Layer churned ice cream into a container, alternating with pistachio praline.
2. Swirl gently with a spoon.
3. Freeze for 2-3 hours until firm.

Nutrition

Calories: 2505kcalCarbohydrates: 230gProtein: 36gFat: 165gSaturated Fat: 98gPolyunsaturated Fat: 10gMonounsaturated Fat: 46gCholesterol: 1419mgSodium: 864mgPotassium: 996mgSugar: 229gVitamin A: 7139IUVitamin C: 2mgCalcium: 806mgIron: 3mg

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