Fresh mint & pistachio ice cream — light, refreshing, and easy to make with an ice cream maker.
I couldn’t resist sharing one last ice cream recipe this summer: fresh mint and pistachio ice cream. It’s simple, bright, and perfect for anyone who prefers using an ice cream maker to handle the churning. The recipe highlights fresh mint steeped in milk for a delicate herbal flavor and crunchy pistachios folded in at the end.
Pistachios add a lovely texture and a subtle, nutty flavor that pairs perfectly with mint. If you prefer a stronger mint presence, increase the amount of fresh mint used when steeping the milk. The nuts are chopped and stirred into the chilled base right before churning so they stay pleasantly crunchy.
This was actually the first recipe we tested in our ice cream maker — better late than never. Once you try this method, you’ll see how effortless it is to make a smooth custard base and freeze it into creamy ice cream with your machine.
I hope you enjoy this refreshing ice cream while the warm weather lasts. If you like experimenting with flavors, try adjusting the mint or the amount of pistachios to suit your taste.
Other ice cream recipes you might like:
- No Churn Chocolate Cherry Ice Cream
- Retro Ice Cream – Plombir
- Homemade Caramel Ice Cream
- Blackcurrant Ice Cream
- Strawberry and Banana Frozen Yogurt
Fresh Mint & Pistachio Ice Cream
20 minutes
20 minutes
4 Portions
Ingredients
- 5 g Fresh Mint (0.18 oz)
- 115 g Pistachios (1/3 cup)
- 350 ml Milk (11.83 fl oz)
- 250 ml Whipping Cream (8.45 fl oz)
- 75 g Sugar (2.65 oz)
- 3 Egg Yolks
Instructions
- In a saucepan, bring the milk and fresh mint to a gentle simmer, then remove from heat to steep.
- For a stronger mint flavor, blend the mint with a portion of the milk, then strain to remove any unblended leaves or stalks.
- In a bowl, beat the egg yolks and sugar until pale. Gradually pour the warm mint-infused milk into the yolks while stirring continuously.
- Return the mixture to low heat and cook, stirring, until it thickens slightly into a custard. Remove from heat and cool, then refrigerate for a couple of hours.
- Whip the cream until thick and fold it gently into the chilled custard base.
- Stir in the chopped pistachios just before churning to keep them crunchy.
- Churn the mixture according to your ice cream maker’s instructions, then transfer to a container and freeze until firm.
- Serve topped with extra pistachios, if desired.
Nutrition
Carbohydrates: 33 g
Protein: 12 g
Fat: 42 g
Saturated Fat: 18 g
Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.
Leave a comment below and rate the recipe if you made it.
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