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Pistachio Ice cream

Pistachio Ice cream

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Serves: 8 scoops Cooking Time: 1 hour


  • 400 ml Amul cream (packaged processed whipping cream)
  • 200 ml milk (use raw milk from a dairy, no toned milk)
  • 5-6 tablespoons powdered sugar (use more if you want it sweeter)
  • 2 tablespoons cornstarch
  • 5 tablespoons warm milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 100 grams pistachios (crushed finely)



In a deep pot add the milk and cream, give a gentle mix and keep the mixture on low heat


In the meantime mix the cornstarch and 5 tablespoons of warm milk, give it a good stir


Slowly add the cornstarch paste to the milk+cream pot, keep mixing continuously till the cornstarch mixes and the consistency is smooth


Add sugar and salt and give the mixture a nice stir


Keep the mixture on low heat and let it simmer


To check if the mixture has reached the right temperature put any spatula or spoon into the mixture, the back of the spatula or spoon should be coated by the ice cream mix


To double check, you can also vertically swipe your finger across the back of the spoon. If it stays clean then your mixture is ready


In case there are any tiny pieces of cornstarch in your mixture just strain it out


Add the vanilla essence and crushed pistachios


Keep the pistachios soaked in the mixture for about 30 minutes and strain it out


Once the mixture is at room temperature, cover it with clean film or foil and refrigerate it overnight. It needs to be super chill before you put it in the ice cream maker


As per the manufacturer's instructions make your pistachio ice cream in your ice cream maker!

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