Pistachio Ice Cream

Pistachio Ice Cream | Yea Yea Pueblo 20130627-IMG_5694

My husband is on vacation, and my family is trickling into town over this week and next. With the extra help around the house I’ve been able to stay in the kitchen more and tackle a few recipes I’ve been itching to try.

High on the kitchen to-do list are new ice cream recipes. What better way to ring in summer than with a fat scoop of homemade ice cream? I hope to have a few flavors in stock by the time everyone is here for a Fourth of July BBQ.
Pistachio Ice Cream | Yea Yea Pueblo

Since Pistachios are a pantry staple in my kitchen, it was only natural that I try out a Pistachio Ice Cream. This ice cream gets its nutty flavor from the almond extract and the lightly salted pistachios. I’d love to serve it over a hot white chocolate chip cookie, or even on my favorite Strawberry Galette. 20130627-IMG_5680

Pistachio Ice Cream | Yea Yea Pueblo


1 1/3 cups 2% milk

1 1/8 cups granulated sugar

3 cups half & half

1 1/2 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 1/2 cups shelled pistachios, roughly chopped (use lightly salted)

1/4 teaspoon xanthan gum (optional)


Pulse the pistachios a few times in a food processor using the chop function, or chop manually.

Using whisk attachment on mixer, mix milk and granulated sugar on low until dissolved, about 1-2 minutes. Stir in the half & half, vanilla and almond extracts.

Pour into ice cream maker and let mix until thickened, about 20-25 minutes. During the last 5 minutes, add the pistachios slowly. Serve immediately for a soft serve style treat, or freeze in an airtight container about two hours for a firmer blend.


Xanthan gum is used in this recipe to keep the ice cream from getting icy overnight in the freezer. It will probably make its way into all of my ice cream recipes because I use 2% milk instead of whole. It’s optional, but it seems to do the trick.

Recipe adapted from Cuisinart.

Pistachio Ice Cream | Yea Yea Pueblo

11 Comment

  1. Christie Ardoin says: Reply

    Stan is salivating.

  2. Christie Ardoin says: Reply

    Pistachio is his absolute favorite.

    1. There will be plenty for him here when you guys arrive. I’m also making pistachio white chocolate chip cookies (whole wheat with oats, so slightly healthier).
      Bring stretchy pants.

  3. Stephanie says: Reply

    both pistachio cookies and ice cream taste heavenly. I’ve been spoiled since I arrived!

  4. Carolyn D says: Reply

    Hello Crystle
    I happened upon your website from Foodgawker – the Pistachio Ice Cream you made looks inviting. Could you please tell me at what point you added the xanthan gum? I make plenty of ice cream – with whole milk, cream and eggs – but would like to decrease the fat –> and still have a amooth ‘n creamy texture!


    1. Great question! I add the xanthan gum once all the ingredients have been mixed well in the mixer. I let it stir in for 1-3 minutes while I’m setting up the ice cream machine.

      The xanthan gum does a great job of giving the ice cream that creamy full calorie taste. It’s expensive, but I highly recommend using it!

  5. […] 44. Pistachio ice cream – Yea Yea Pueblo (photo) […]

  6. Carolyn D says: Reply

    Thanks for your reply, Crystle. I look forward to trying xanthan gum in my ice creams

  7. […] 44. Pistachio ice cream – Yea Yea Pueblo (photo) […]

  8. natalia says: Reply

    Great site! I do have a question, could I use fat free half&half or would it mess with the texture of the final product? Thanks

    1. You could use it, but it would make your ice cream icier. If you elect to go that route, I’d add 1 1/2 to 2 tsp xantham gum to keep it from icing up too much. The half and half is really what’s making the ice cream creamy since we’re already using 2% milk. Let me know if you try it, and how it works out for you!

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