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American·Dessert

No-Churn Pistachio Chip Ice Cream

A dense and decadent pistachio ice cream made with a custom milk syrup rather than sweetened condensed milk for a cleaner, purer nut flavor.

Prep

20m

Cook

5m

Total

385m

Serves

—

Method

  1. 01

    Combine milk and sugar in a saucepan over medium-high heat. Bring to a boil, whisking occasionally, and let it boil for exactly 3 minutes to create a dairy syrup. Remove from heat and transfer to a mixing bowl to cool to room temperature.

    Step 1
    Watch · 0:44
  2. 02

    Once the milk syrup is cool, whisk in the pistachio butter, almond extract, vanilla extract, and green food coloring. Once thoroughly combined, place the mixture in the refrigerator until it is completely chilled.

    Step 2
    Watch · 2:18
  3. 03

    In a chilled large mixing bowl, whip the heavy cream using a hand mixer or whisk only until soft peaks form. Avoid over-whipping, as we want a dense ice cream texture rather than a fluffy mousse.

    Step 3
    Watch · 3:31
  4. 04

    Gently fold half of the chilled pistachio mixture into the whipped cream. Once partially incorporated, add the remaining half and fold until the color is uniform and the mixture is combined, being careful not to deflate the cream.

    Step 4
    Watch · 3:52
  5. 05

    Transfer the mixture into a pre-chilled container. Scatter frozen chocolate chips and chopped pistachios over the top and gently swirl them in. Press a piece of plastic wrap directly onto the surface to prevent ice crystals.

    Step 5
    Watch · 4:54
  6. 06

    Cover with a lid and freeze for at least 4 to 5 hours, or preferably overnight, until frozen solid. Garnish with additional grated or finely chopped pistachios before serving.

    Step 6
    Watch · 5:44

From Chef John

  • “I'm going for dense and decadent.”
  • “I mean you are after all the Creedence of working with what's not a nut but actually a seed.”
  • “I have a problem with stirring things.”