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Blue Bell Pistachio Ice Cream Recipe

Blue Bell Pistachio Ice Cream Recipe

Treat yourself to the luxurious taste of Blue Bell Pistachio Ice Cream, a timeless classic that combines creamy indulgence with the distinctive flavor of pistachios. Whether enjoyed on its own or paired with your favorite desserts, this beloved flavor is sure to satisfy your sweet cravings and leave you craving more.
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Prep Time 20 minutes
Course Dessert
Servings 1 People
Calories 200 kcal

Ingredients
  

  • 1 cup shelled pistachios
  • 2 cups whole milk
  • 1 cup heavy cream
  • cup granulated sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Green food coloring (optional, for color)

Instructions
 

  • Preparation:
    If the pistachios are not already shelled, shell them and then chop them into smaller pieces. You can also use a food processor to chop them finely if preferred.
    In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it reaches a simmer. Do not boil.
    In a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
  • Cooking:
    Once the milk and cream mixture is simmering, slowly pour about 1/2 cup of the hot mixture into the egg yolk mixture while whisking continuously. This tempers the eggs and prevents them from curdling.
    Gradually pour the tempered egg mixture back into the saucepan with the remaining milk and cream mixture, whisking constantly.
    Cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. This usually takes about 5-7 minutes. Do not let it boil.
  • Chilling and Churning:
    Remove the saucepan from heat and stir in the chopped pistachios and vanilla extract. If using, add a few drops of green food coloring for a more vibrant green color.
    Pour the mixture into a heatproof bowl and let it cool to room temperature. Then cover the bowl with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
    Chill the pistachio custard in the refrigerator for at least 4 hours or overnight until completely chilled.
    Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  • Freezing:
    Transfer the churned pistachio ice cream to a freezer-safe container. Cover the container with a lid or plastic wrap and freeze the ice cream for an additional 4-6 hours or until firm.

Notes

This homemade Pistachio Almond Ice Cream recipe captures the essence of Blue Bell's Pistachio Ice Cream with the addition of crunchy almonds. Adjust the amount of pistachios and almonds based on your preference for nuttiness. Enjoy your homemade version reminiscent of Blue Bell's delicious treat!