Ingredients
• 2 cups whole milk (or full-fat coconut milk)
• ½ cup granulated sugar
• ½ cup shelled pistachios, finely ground (plus extra chopped for garnish)
• ¼ tsp almond extract (enhances nuttiness)
• Pinch of salt
• Optional: 1 tbsp corn syrup or honey (for silkier texture)
• Green food-safe gel (a drop, optional – use sparingly)
Instructions
- In a saucepan over medium heat, combine milk, sugar, ground pistachios, almond extract, salt, and corn syrup (if using). Warm gently, stirring until sugar dissolves (do not boil).
- Remove from heat. Let steep 30 minutes to infuse flavor.
- Strain through a fine-mesh sieve into a bowl, pressing to extract maximum flavor. Discard solids.
- Chill mixture thoroughly in the refrigerator (at least 4 hours or overnight).
- Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
- Transfer to a freezer-safe container. Swirl in chopped pistachios if desired. Freeze 2+ hours to firm up.
- Scoop and serve with a sprinkle of crushed pistachios on top!
✨ No ice cream maker? Freeze in a shallow pan, stirring every 30 minutes for 3–4 hours to prevent ice crystals.
💡 For authentic color: Use high-quality Sicilian pistachios—they’re naturally vibrant!
PREP TIME & NUTRITION :
Prep Time : 15 mins + 4 hrs chilling , Cook Time : 5 mins , Total Time : 5 hrs , Servings : 4 , Calories : 240 per ½-cup serving , Net Carbs: 22g , Fats: 14g , Protein: 6g