Ice Cream. I heart it. It’s one of my favorite things in life. I remember how going to Baskin Robbins growing up was such a treat. I also LOVED making homemade ice cream with one of those old school Ice cream makers you had to crank with the rock salt. It was the BEST!

It is summer, so homemade ice cream is a must. While I have upgraded to an electric maker, it is still delicious and so fun to make.

This summer I will be posting a different homemade ice cream recipe EVERY FRIDAY!! Who is excited?!?!

I am starting with one of my FAV’s, Jeni’s Roasted Pistachio Ice Cream. Jeni’s is probably my favorite ice cream shop. She’s really go this ice cream thing figured out. It doesn’t help that I literally live in walking distance to one of her shops. She also has a cookbook, which has ALL her delicious recipes developed for the home maker. It is fantastic. You can buy it here. Get it. You will LOVE it.

And THIS is seriously THE BEST Pistachio Ice Cream I have ever had. It has the most distinctive and bold pistachio flavor and it is sooooo creamy. I can’t say enough good things about it.

See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!

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Ingredients for Roasted Pistachio Ice Cream

Glass Bowls

Recipe:

STEP 1: Roast the pistachios: Preheat the oven to 350 degrees and spread out your pistachios on a baking sheet. Roast them for 10 – 12 minutes.Cookie Sheet

STEP 2: Remove pistachios from oven and transfer to a food processor.Mini Food Processor

STEP 3: Pulse pistachios until a smooth paste forms (kinda like peanut butter).Mini Food Processor

STEP 4: Move the pistachio paste to a bowl and whisk in the cream cheese and salt until well combined. Set aside.Glass Bowl / Whisk

Glass Bowl

STEP 5: Stir together the cornstarch and 4 tablespoons milk together to make a slurry. Set aside.Glass Bowl

STEP 6: Pour milk, heavy cream, sugar and corn syrup into a saucepan. Bring this mixture to a boil over medium-high heat. Boil 4 minutes.Greenpan Saucepan

STEP 7: Remove from heat and stir in the cornstarch slurry.Greenpan Saucepan / Glass Bowl / Whisk

STEP 8: Put the saucepan back over medium-high heat and cook until thickened and coats the back of the spoon.

STEP 9: Slowly whisk the hot mixture into the cream cheese/pistachio mixture until smooth and incorporated.Mixing Bowl / Whisk

STEP 10: Place this bowl filled with ice and cold water to chill. Place plastic wrap over it and refrigerate overnight if you can.Mixing Bowl / Stainless Steel Bowl

Roasted Pistachio Ice Cream in Ice Cream Maker

STEP 11: Pour chilled custard into your ice cream maker and churn (according to manufacturer’s directions) for 25 minutes.Ice Cream Maker

STEP 12: Pour almond extract and chopped pistachios (if desired) into the mixture and churn for another 5 minutes or so, or until thick and creamy.Ice Cream Maker

Ice Cream Maker

Ice Cream Maker

Paper Ice Cream Cups / Ice Cream Scoop

Ice Cream Scoop

What is your favorite ice cream flavor?? Comment below:

Products I used:

Cuisinart Ice Cream Maker
Zeroll Ice Cream Scoop

Check out MORE ice cream recipes:

Salted Caramel Ice Cream
OG Homemade Vanilla Ice Cream

Printable Recipe:

Jeni’s Roasted Pistachio Ice Cream

adapted from Jeni's Splendid Ice Cream at Home

Servings 2 quarts

Ingredients

1 cup pistachios shelled
4 cups whole milk
2 tablespoons cornstarch
6 tablespoons cream cheese softened
1 teaspoon sea salt
2 1/2 cups heavy cream
1 1/3 cups sugar
4 tablespoons light corn syrup
1 teaspoon almond extract

Instructions

Preheat the oven to 350 degrees and spread out your pistachios on a baking sheet. Roast them for 10-12 minutes.
Remove pistachios from oven and transfer to a food processor.
Pulse pistachios until a smooth paste forms.
Transfer the pistachio paste to a large bowl and whisk in the cream cheese and salt until well combined. Set aside.
Stir together the cornstarch and 4 tablespoons milk to make a slurry. Set aside.
Pour milk, heavy cream, sugar and corn syrup into a saucepan. Bring this mixture to a boil over medium-high heat. Boil for 4 minutes.
Remove from heat and stir in the cornstarch slurry.
Put the saucepan back over medium-high heat and cook until thickened. and coats the back of a spoon.
Slowly whisk the hot mixture into the cream cheese/pistachio mixture until smooth and incorporated.
Place this bowl into a large bowl filled with ice and cold water to chill. Once chilled, cover in plastic wrap and refrigerate overnight.
Pour chilled custard into your ice cream machine and churn (according to manufacturers' instructions) for 25 minutes.
Add almond extract and chopped pistachios (if desired) and churn for another 5 minutes or until thick and creamy.