Helado de pistacho

Helado de pistacho

{Pistachio icecream}

Prep time: 15 min (plus freezing)

Cooking time: 10 min

Yield: 1 liter (approx)


  • 250 ml milk (1 cup)
  • 250 ml whipping cream (1 cup)
  • 150 sugar (3/4 cup)
  • 150 g pistachio paste (5.3 oz)
  • 1 tsp (8 g) cornstarch
  • 3 egg yolks
  • 250 ml whipping cream, very cold (1 cup)
  • green food colouring, optional


  1. In a medium saucepan, bring to boil 200 ml milk (4/5 cup), 1 cup whipping cream, and sugar
  2. In another bowl whisk egg yolks
  3. Make a slurry by mixing the remaining milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth, and add beaten egg yolks
  4. Pour boiling milk and cream over this mixture, stirring constantly. Strain, and and cook at gentle simmer for a minutes, stirring constantly, until it starts to thicken
  5. Remove from heat, add pistachio paste and food colouring, if you are going to use it. Stir until smooth
  6. Scrape into a bowl, and chill thoroughly, preferably overnight.
  7. Once chilled, freeze the cream in your ice cream machine following the manufacturer’s instructions
  8. Keep in the freezer in an airtight container