Sicilian Pistachio Ice Cream - Nina Creame

By Ben · cooked up in Sprig

This isn't ordinary pistachio ice cream made with artificial flavoring. Real Sicilian pistachios get roasted until fragrant, then ground into a paste that creates an intensely nutty, almost savory depth. The base is enriched with mascarpone for an impossibly creamy texture that melts on your tongue like silk. It's the kind of sophisticated dessert that turns a simple dinner into something memorable.

Ingredients

• 1/2 cup heavy cream
• 1/4 cup whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 2 oz mascarpone cheese, softened
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

• 1/2 cup shelled pistachios, unsalted
• 1 tablespoon neutral oil
• 1 tablespoon powdered sugar

Instructions

1. Preheat oven to 350°F. Spread pistachios on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Let cool completely.
2. Transfer cooled pistachios to a food processor and pulse until finely ground. Add neutral oil and powdered sugar, then process for 2-3 minutes until it forms a smooth paste, scraping sides as needed.

1. In a small saucepan, combine heavy cream and milk. Heat over medium heat until it just begins to steam and small bubbles form around the edges.
2. In a bowl, whisk egg yolks and granulated sugar until pale and thick, about 2 minutes. Slowly pour the hot cream mixture into the yolks while whisking constantly to temper.
3. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (170°F). Strain through fine-mesh sieve.
4. Whisk in softened mascarpone, vanilla extract, salt, and the pistachio paste until completely smooth. Cool to room temperature, then refrigerate for at least 2 hours.

1. Pour chilled custard into your Ninja Creami pint container and freeze for 24 hours until completely solid.
2. Process on 'Ice Cream' setting. If texture is too firm, add 1-2 tablespoons of milk and re-spin. Serve immediately or freeze for firmer consistency.

Chef's tips

Nutrition (per serving, estimated)

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