This recipe was generated with Chat GPT when prompted for a pistachio ice cream with an intense pistachio flavor and a smooth finish (no chunks). I made a few modifications below to the method after making it the first time that I think will simplify without changing the result. Still a bit of a project.
Yield
About 1 generous quart
Ingredients
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180 g raw unsalted shelled pistachios
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420 g whole milk (1 3/4 cups), divided
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240 g heavy cream (1 cup)
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4 large egg yolks
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85 g granulated sugar (6 1/2 tbsp), divided (at custard phase it didn't seem sweet enough, I added 3 more tbsp)
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45 g light corn syrup (3 tbsp)
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14–16 g whole milk powder (about 2 tbsp)
(since you have whole milk powder, use a little less than nonfat dry milk) -
1/2 tsp fine sea salt
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1/8 tsp almond extract
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1/2 tsp vanilla extract (optional, but nice and subtle)
Optional (recommended only if you want a delicate floral-luxe note)
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6–10 saffron threads, bloomed in 1 tbsp warm milk
(Use only a tiny amount so it enhances without taking over.)
Method
0) Remove skins from pistachios
1) Toast the pistachios
Heat oven to 325°F / 165°C. Spread pistachios on a tray and toast 6–8 minutes, until fragrant. Cool slightly.
2) Steep the pistachios
In a saucepan, combine:
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pistachios
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milk
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cream
Heat until steaming but not boiling. Turn off heat, cover, and steep 45 minutes.
Optional saffron: Bloom 6–10 saffron threads in 1 tbsp warm milk for 10 minutes, then add to the steeped dairy.
3) Blend + strain for a smooth base
Blend pistachios with a little bit of milk in the tiny blender until it's super smooth (in batches).
Add the steeped dairy, and blended pistachios to a full size blender. Blend 1–2 full minutes until very smooth.
Straining a bonus but I didn't find it necessary
4) Make the custard
In a bowl, whisk together:
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4 egg yolks
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remaining sugar
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corn syrup
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whole milk powder
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salt
Rewarm the strained pistachio dairy until hot/steaming. Slowly whisk some into the yolks to temper, then return everything to the saucepan.
Cook over medium-low, stirring constantly, until slightly thickened and it coats the back of a spoon, about 170–175°F.
Do not boil.
6) Finish + chill
Remove from heat and stir in:
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almond extract
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vanilla (if using)
Cool over an ice bath, then refrigerate at least 6 hours, ideally overnight.
7) Churn + freeze
Churn in your 1-qt ice cream maker until thick and soft-serve-like, usually 20–30 minutes.
Transfer to a shallow container, press plastic wrap or parchment directly on the surface, and freeze 4–6 hours to firm up.
Beginner Success Tips
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Use raw unsalted pistachios for the cleanest flavor.
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Don’t skip the almond extract—1/8 tsp only is the sweet spot. It quietly boosts pistachio without making it taste almondy.
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