Pista Ice Cream (Pistachio Ice Cream) Recipe
| Ingredients | Quantity | Notes |
| Heavy Whipping Cream | 2 cups (chilled) |
|
| Sweetened Condensed Milk | 1 can (approx. 400g) |
|
| Pistachios (shelled) | 1/2 cup |
|
| Milk | 2 tsp |
|
| Cardamom Powder | 1/2 tsp |
|
| Green Food Color | A few drops (Optional) |
|
step by step recipe
01
- Soak the shelled pistachios in hot water for about 5 minutes, then drain and peel off the skins (this is optional but results in a brighter color).
- Blend the pistachios, the 2 teaspoons of milk, and cardamom powder in a blender to form a coarse or smooth paste.
02
Pour the chilled heavy whipping cream into a large, cold bowl.
Use an electric hand mixer or a whisk to beat the cream until soft peaks form (the peaks should hold their shape but curl over slightly).
03
Gently add the chilled condensed milk, the prepared pistachio paste, and the green food color (if using) into the whipped cream.
Use a spatula to gently fold all the ingredients together. Be careful not to over-mix or deflate the cream.
04
- Transfer the mixture into an airtight container. Garnish the top with some chopped pistachios.
- Cover the container and place it in the freezer for at least 6 to 8 hours, or overnight, until the ice cream is completely set.
05
- Scoop and serve your homemade Pista Ice Cream chilled!