Pistachio Ice Cream and Giveaway!

Pistachio Ice Cream

Today is back to school day for my two boys. It is a later start than usual this year but I do not mind it at all. In fact, I am a little sad that the relaxed schedule is over and summer is winding down. It is definitely more fun to have the boys home. The house is too quiet now and I can’t wait for the holidays to roll around again.

Speaking of the holidays, it is not too early to think ahead and get some things done right now. Postcards are a great way to tell loved ones, friends, and relatives you are thinking of them. There are lots of designs to choose from these days, and postcard printing is made easy with online printing. The good people at UPrinting has offered one of my readers the chance to win…

100 5″x7″ Postcards
14pt Cardstock Gloss
No Folding
Front Only Printing with
2 Business Days Print Turnaround Time *Free Shipping.

This giveaway is for US residents 18 years old and above only.


To enter this giveaway, simply leave a comment here on this post. For additional entries, please

1. Join me as follower of this blog via Google Connect and leave me a comment here stating you are now a new follower.

2. Become a fan on Facebook and leave me a comment here stating you are now a new fan. If you are already a fan, please leave me a separate comment stating that.

3. Become a follower on Twitter and leave me a comment here stating you are now a new follower. If you are already a follower, please leave me a separate comment stating that.

4. Post about this giveaway on Facebook and/or tweet about it and leave me a separate comment here stating you have posted or tweeted about this giveaway.

This giveaway will be opened till 9:00pm Central time Wednesday, September 21st, 2011. I will randomly select and announce the winner on Thursday, September 22nd, 2011. All the best!

Now, let’s get on with the rest of today’s post and recipe.

Pistachio Ice Cream

Ice cream comes in two basic styles, Custard and Philadelphia. Custard (also known as French) style ice cream, as the name suggests, is custard based. Eggs are whisked into the hot milk mixture and cooked gently until the mixture becomes thick enough to coat the back of a spoon. Philadelphia (also known as American or New York) style ice cream contains no eggs and does not require any cooking. It is based purely on cream and sugar with only a few ingredients needed.

Philadelphia style ice cream is my preferred ice cream because of egg sensitivities at our home. While some may say that this style of ice cream is not as creamy and can sometimes be a little icy, I seldom have that experience here in the Midwest. Our milk is very creamy and that I think makes the difference. I have noticed that store bought Philadelphia style ice cream here requires very little, to almost no thawing at all. One can dig into it very easily. Hence, I am always on the lookout for egg-free ice cream recipes.

While I was in England recently, I had some freshly made pistachio ice cream at a train station. It was really delicious and I promised myself I would replicate it once I got home. When searching for a recipe on-line, I stumbled upon Jeni’s Splendid Ice Creams. Though I have not personally tried any of Jeni Britton Bauer’s ice creams, I read that they are very creamy, contains no eggs, and are super delicious. I adapted her pistachio ice cream recipe found here. In this recipe, the cream was brought to a boil. Then, a little cornstarch was added to produce a custard like consistency which helped absorb whatever water was left in the cream. Finally, cream cheese was stirred in to make it extra silky and smooth. I was truly amazed at the taste and texture!

Pistachio Ice Cream and Giveaway!
Prep time
Cook time
Total time
Serves: 1.5 quarts
  • ½ cup toasted pistachios
  • 1 tbsp cornstarch
  • 3 tbsp cream cheese, softened
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • ½ cup (110g) sugar
  • ¼ tsp salt
  1. Freeze ice cream bowl for 24 hours. Grind pistachios in a food processor until very fine. In a small bowl, mix cornstarch with 2 tablespoons of milk. In another bowl, beat cream cheese until smooth.
  2. In a medium sized saucepan, combine remaining milk with cream and sugar over medium heat. Bring mixture to a gentle boil, stirring to dissolve sugar, about 2 to 3 minutes. Stir in corn starch mixture until slightly thickened, about 1 minute. Turn off heat.
  3. Ladle ½ cup hot milk mixture into bowl with cream cheese to melt it slightly. Pour cream cheese mixture back into saucepan and whisk till smooth and combined. Add pistachio and salt and stir to combine. Allow mixture to cool. Cover and refrigerate for at least 2 hours.
  4. Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
  5. If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.

Pistachio Ice Cream

There is still much time left for more delicious ice cream. Here are the other frozen treats I have previously shared. Just click on the picture to get to the post.

Matcha Ice CreamBlueberry Ice CreamGinger Tea Ice Cream

Ais Kacang SundaeCoco Nana Sundae

Disclaimer: This giveaway is sponsored by UPrinting. No monetary compensation was given but I will receive one hundred 5″x7″ postcards for hosting. What was written are my personal thoughts and view. For full disclaimer, please click here.

Enjoy…..and have a wonderful day! 😎


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  1. Kristin says

    i’ve been wanting to make pistachio ice cream for a while- but didn’t know how. this is great! I also had no idea about Philadelphia vs. French ice cream.

  2. says

    Biren, your pistachio ice cream looks so pretty and so tasty…thanks for this nice recipe as I just got an ice cream maker this Summer, therefore not much experience with it. I will have to try the cooked method of making ice cream.
    Hope you have a wonderful week ahead :-)

  3. says

    Pistachio ice cream always reminds me of my sister – it’s the only kind she would eat when we were kids. Your eggless version is irresistibly delicious! I tried to make an eggless version a few weeks ago and mine wouldn’t freeze up – I will to try the cornstarch trick next time.

    • Biren says

      I am surprised your eggless ice cream would not freeze. I have made several egg-less version and they all turned out well. Hopefully this recipe will work for you. :)

  4. says

    I love ice-creams (who doesn’t!) and would love to be able to make mine but I do need to get an icecream maker to make things simple…otherwise, it’s store bought for me:P I love the look of that pistachio icecream very much:)

  5. says

    Hi Biren,

    What a delicious homemade pistachio ice cream you have there….slurp slurp :)

    I have done a bento and want to submit to the bento banter on facebook but still do not know how to go about it :) hope you can enlighten me as I am still new to facebook :p getting rusty adi :) and how do I update my url in bento banter ?


  6. says

    I gorged on gelatos during the summer break and I have a lot of excess weight to show. Love pistachios on ice cream and yours look so fully loaded and I am really wanting to eat it. Love those adorable handled bowls. The kids went back to school last week and I know what you mean by quiet.

  7. DongXing says

    I had a pistachio ice cream recently and it was delicious with a very faint hint of pistachio. Yours look good, I like it that you are generous with the pistachios. Top on my christmas list is an ice cream maker, the kids have been asking for homemade ice cream….

    • Biren says

      I hope you get your ice cream maker. Homemade ice cream is truly the best. I enjoyed the freshly made pistachio ice cream at Tutti Frutti. So glad I am able to make it at home now. :)

  8. John says

    When I was young, Pistachio also has been one of my favorite ice cream flavors aside from chocolate. As i can remember that this looks just delicious and perfect. Yeah! It is an tempting ice cream and I love to follow your recipes for more updates.

    • Biren says

      Thank you for your compliments, John. I must say that I was surprised myself at how well this ice cream turned out. It’s all gone now. I’ll have to make another batch soon. Please do follow via Facebook, Twitter, or Google Friend Connect on my sidebar. You can also subscribe to my feed. Thanks!

  9. says

    I recently tried my first pistachio ice cream and ever since then I know why this ice cream is very popular. I don’t really eat nuts (unless they are in chocolate!), but this ice cream was really delicious (unexpectedly!). Yours look very tempting and I am keeping this recipe for next year.

  10. says

    I have not seen a pistachio ice cream that is so rich and creamy like yours, Biren. Thanks for the great step-by-step photo instruction, it sure make it easier to follow the recipe. I’m drooling over this super scrumptious ice cream, and glad that I have an ice cream maker…just a matter of getting myself together to make sure I have all the ingredients. I do follow you on Google friend connect:DDD

  11. Elizabeth Chan says

    We are starting a restaurant soon and would consider some of your delicious recipes. Keep up the good work!!


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