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

Creamy pistachio custard and crunchy caramelized praline in one scoop, made with no artificial flavors and the real taste of 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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Pistachios 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

Cook Time 1 hour hr 14 minutes mins

Chill 6 hours hrs 30 minutes mins

Total Time 8 hours hrs 24 minutes mins

Servings: 8

Course: Dessert

Cuisine: Californian, Italian Inspired

Ingredients Equipment Method Notes

Ingredients

  

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Pistachio Ice Cream Base

• ¾ cup Raw pistachios 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 Dry roasted pistachios Roughly chopped
• ⅓ cup Sugar
• 2 tablespoon Water
• Pinch Kosher salt

Mix-Ins

• ½ cup Dry roasted pistachios 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 raw pistachios.
2. Bring to a gentle simmer, remove from heat, and let cool for 20-30 minutes. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
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. You'll know it's seasoned when a small spoonful chilled in the freezer tastes right, not when the warm pot does. Cold takes the sweetness and the aroma with it and leaves the salt exactly where it was, which is why a base that tastes perfect warm goes flat once it's frozen.

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 dry roasted pistachios 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: keep in an airtight container in the freezer for up to 2 weeks; press plastic wrap directly onto the surface to prevent ice crystals.

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