Pistachio Ice Cream
- MAKES
- 1/2 gallon
- PREP
- 8 Hr 5 Min
- COOK TIME
- 20 Min
Many years ago, when our kids were little, we frequented a little ice cream stand called Moxie's outside of Troy, New York - where we're from. They had incredible, luscious flavors. Unfortunately, we haven't gotten back there in years, and finding really flavorful pistachio ice cream is a rarity, so I figured it was time to make a homemade version. You know, it's as tasty as I remember it, but now I get to wipe it off my grandchildren's' faces!
What You'll Need
- 6 cup half-and-half
- 1 cup sugar
- 4 eggs
- 1 package (4-serving size) instant pistachio pudding and pie filling
- 1 cup pistachios, coarsely chopped
- 1 1/2 teaspoon vanilla extract
What to Do
- In a soup pot, combine the half-and-half, sugar, and eggs; mix well. Cook over medium-high heat for 20 minutes, stirring constantly until thickened; the mixture will boil.
- Remove from the heat and stir in the pudding mix, pistachios, and vanilla; allow to cool completely.
- Pour into an airtight container and freeze for at least 8 hours, or until firm.
Notes
For a creamier ice cream, once frozen, cut it into chunks and process in a food processor until creamy. Serve, or refreeze until ready to serve.