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Pistachio Cashew Ice Cream | URBAN BAKES

Pistachio Cashew Ice Cream

  • Author: Connie
  • Total Time: 4 hours
  • Yield: 1 1/2 quarts 1x


  • 1/2 cup unsalted shelled pistachios, finely chopped
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 6 large egg yolks
  • 1/4 teaspoon almond extract
  • green food coloring (optional)
  • 1/2 cup pecans, halved


  1. In a medium bowl, combined pistachios and 1/4 cup sugar, set aside.
  2. In a large heavy saucepan over medium-high heat, bring the milk and cream just to a boil.  Remove from heat.
  3. In a separate bowl, combine and whisk egg yolks and remaining 1/4 cup sugar.  Gradually whisk 1 cup of the hot milk mixture into the egg mixture.  Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan.  Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170°F on an instant read thermometer, about 6 minutes.
  4. Remove from heat and strain into a large bowl.  Add pistachio mixture, almond extract and few drops of green  food coloring, stir.  Cover and chill in the refrigerator for 1 – 2 hours or overnight.
  5. Pour mixture into the ice cream maker and follow the manufacturer’s directions.
  6. Five minutes before mixing of ice cream is complete, add cashews.
  7. For thicker ice cream, place into an air tight container and freeze for 2 or more hours.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
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