• If you do not have a ice cream maker, please follow this ice cream recipe without maker. Return back to the next section in this recipe
• Chop pistachios finely and set aside some for garnishing.
• Freeze the icecream maker bowl as per the manufacturers instructions, usually for 24 hours or so.
• Whisk together milk, vanilla and sugar to dissolve the sugar completely. Pour cream and mix well. This has to be very cold otherwise chill this well for 12 hours in the refrigerator.
• Start the machine and pour the mixture slowly into the churner. Churn for 15 to 20 mins, until thick. The timings may vary depending on the temperature and your ice cream machine.
• If using a kitchenaid ice cream attachment it makes a click noise when the ice cream is thick and perfectly done. You are going to stop at this stage. It is soft set & is eatable.

How to make Pistachio Ice Cream

• Once the ice cream is ready add the chopped nuts. Fold gently to incorporate the nuts into the ice cream. Do not churn after adding nuts, they will get stuck at the bottom.
• Transfer to a freezer safe container. Place a parchment paper over the ice cream and press down so there is no air in between the parchment and the ice cream. Cover and freeze until firm set or for 6 to 8 hours.
• When you are ready to serve, take the container out of the freezer and leave it at room temperature for 5 mins. Scoop and serve pista ice cream. Garnish with your favorite toppings or with the pistachios we set aside.

Method 2 - Pista Ice Cream with Ground Pistachios

• Soak ¼ cup pistachios in half cup milk for about 1 to 2 hours so they soften. Chop the rest of the pistas & set aside.
• Blend the soaked nuts well in a blender/ grinder, adding milk only as needed to make a very smooth & thick paste. It should be of peanut butter consistency and not too thick.
• Scrape the sides and grind. It should have a smooth paste/butter like consistency as we don't want grits in the pista ice cream.
• Transfer this pistachio paste to the rest of the milk, cream and sugar. Whisk until the sugar dissolves completely. If your pistachio is not smooth, simply strain the mixture before you make the ice cream as we don't want grits.
• Pour the chilled mixture in your ice cream churner following the manufacturers instructions. It takes about 15 to 20 mins depending on your ice cream maker.
• Gently fold the rest of the chopped pistas into the ice cream without deflating. Transfer this to a freezer safe bowl and freeze until pista ice cream is set.