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Pistachio Ice Cream

Add all dry ingredients to a bowl and mix well.
Add the milk and pistachio butter to a high speed blender.
Blend on high for 30 seconds to mix the pistachio and milk.
On low speed add the dry ingredients.
Run on high for one minute.
On low speed add the cream and egg yolks.
Blend on low for 30 seconds to incorporate.
Transfer to a pan and slowly heat to 83C/181F.
Pour the mix in a zip-lock bag and chill in ice water.
Age in fridge overnight.
Run in ice cream machine.

Edit. You can also add a little salt to bring out the pistachio flavour even more.


IngredientWeight (g)Amount (%)
Milk (3.0%)430.040.19
Cream (40.0%)300.028.04
Skim milk powder25.02.34
Egg yolk34.03.18
Pistachio butter80.07.48
Locust bean gum0.400.04
Guar gum0.400.04
Lambda Carrageenan0.200.02


Butter fat12.4 %
Total fat17.0 %
MSNF7.3 %
TSNF29.9 %
Total solids46.9 %
PAC total216.2
Freezing point-2.8°C, 26.9°F
Weight1070.0 g
Final weight1070.0 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat12.4 %
Other fat4.6 %
Total fat17.0 %
Sugar18.2 %
MSNF7.3 %
MSNF/Water13.7 %
Other solids4.4 %
TSNF29.9 %
Total solids46.9 %
Water53.1 %
Stabilizers0.09 %
Stabilizers/Water0.18 %
Egg yolks3.2 %
Egg yolk lecithin0.3 %
PAC se216.2
PAC salt0.0
PAC alcohol0.0
PAC total216.2
PAC normalized407.6
FP SE-2.5°C, 27.5°F
FP MSNF-0.3°C, 31.4°F
FP Salt0.0°C, 32.0°F
FP Alcohol0.0°C, 32.0°F
Freezing point-2.8°C, 26.9°F
Frozen water @-14.0°C, 6.8°F75.3 %
Temp at 65%-9.5°C, 14.9°F
Temp at 70%-11.3°C, 11.6°F
Temp at 75%-13.8°C, 7.1°F

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