Pistachio ice cream

Pistachio ice cream

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  • 100 g raw, shelled pistachios
  • 150 g sugar
  • 2 cups full-cream milk
  • 2 T almond extract
  • 2⁄3 cup cream
  • 4 free-range egg yolks
  • Large sugar cones dipped in white chocolate, for serving

Cooking Instructions

Finely grind the pistachios and 50 g sugar in a blender. Pour the milk and nuts into a saucepan, bring to the boil, then remove from the heat. Add the almond extract.

Whisk the eggs and remaining sugar until fluffy. Slowly whisk in the hot milk mixture.

Cook over a low heat, stirring continually, for 8 minutes or until it coats the back of a spoon. Do not boil. Add the cream, transfer to a freezerproof container and freeze.

Scoop into the sugar cones to serve.

Discover more ice cream recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Vanessa Christiane
    December 11, 2016

    This I have to try! Actually can’t wait! I have an ice-cream maker so will use that – Oooh yummilicious