See also: how I know that I’m old.
I’m making and happily eating ice cream with actual nuts in it—pistachios, to be precise. It feels oddly adult, and I’m not sure whether to be proud or ashamed. Either way, it’s delicious.
If you’ve been following along, you know my relationship with pistachios has been a long one. I used to think pistachio-flavored desserts were for the elderly and that nuts in sweets were sacrilegious. Now I’ve swung the other way and can’t get enough—sweet, savory, everything pistachio.
That’s my pattern: vow to hate an ingredient, then flip and obsess over it. Sorry, loved ones—I’m not sorry enough to stop.
This ice cream is my next evolution: a rich pistachio custard folded with ribbons of Nutella fudge. It’s creamy, nutty, and indulgent in the best possible way.
My favorite commercial pistachio ice cream has long been Talenti, but homemade lets you add textures and mix-ins that store-bought jars lack. I wanted chunks and swirls—so I added Nutella fudge and extra chopped pistachios for crunch.
One small trick that makes a big difference is a touch of almond extract (or amaretto if you prefer). It amplifies the pistachio flavor without making it artificial. Store-bought pistachio products can taste surprisingly similar to boxed mixes—bright green and oddly nostalgic—but a hint of almond brings the flavor into a real, sophisticated place.
In this recipe I grind roasted, salted pistachios with sugar to create a pistachio powder that infuses the milk and cream. The result is a custard base with genuine nut flavor and flecks of pistachio throughout.
Churned into a soft, velvety ice cream and finished with swirls of warm Nutella fudge and chopped pistachios, this is the kind of dessert that makes you forget about seasons. I’ll eat ice cream in snow or sun; that never changes. But there’s something about late spring and summer when sitting outside with a bowl feels especially right.
For the Nutella fudge, I simply whisk Nutella with a little cream, corn syrup, and vanilla until smooth so that it becomes a ribbonable sauce that holds its shape in the frozen ice cream. When assembling, fold most of the chopped pistachios into the churned ice cream, swirl in the fudge, then top with a few extra drizzles and nuts for the prettiest presentation.
This recipe also marks a personal milestone: I avoided Nutella for most of my life until recently, and now it’s my kryptonite. Between spooning directly from the jar and adding it to this ice cream, there’s no shortage of temptation.
Pistachio Ice Cream with Nutella Fudge
1
quart
6 hrs
Ingredients
- 1 cup roasted, salted shelled pistachios
- 1 cup sugar
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup roasted, salted pistachios, chopped
Nutella Fudge
- 1/2 cup Nutella
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- a drop of vanilla extract
Instructions
- Place the pistachios and 1/2 cup sugar in a food processor. Blend until finely ground but not buttery—you want a pistachio powder.
- Heat a saucepan over medium. Add the milk, 1/2 cup cream, and the ground pistachios. Bring to a simmer, stirring constantly, then remove from heat once it reaches a gentle boil.
- In a large bowl, whisk the egg yolks and remaining sugar. Temper the yolks by slowly whisking in half the hot pistachio milk. Return the mixture to the saucepan and cook over low heat, stirring, until the custard thickens and coats the back of a spoon (about 10 minutes). Do not boil. Strain into a bowl and stir in the remaining cream, vanilla, and almond extracts. Chill for about 2 hours.
- Churn the chilled mixture in your ice cream maker according to the manufacturer’s directions (about 25 minutes in many machines).
- Scoop the churned ice cream into a freezer-safe container. Swirl in the Nutella fudge and stir in most of the chopped pistachios. Drizzle extra Nutella on top and sprinkle remaining pistachios. Freeze 4–6 hours before serving.
Nutella Fudge
- Whisk together Nutella, cream, corn syrup, and vanilla until smooth and pourable.
Notes
I’m feeling lucky.