Wow. That’s about all there is to say about this one. I feel like every time we make a new flavor we say, “This one is the best one yet!” This one was no exception. We had tried a pistachio flavor with pistachio pudding, but it basically just tasted like almond extract. Talk about a let down. We really wanted something that actually tasted like pistachios. So, we decided to try it with the real deal.

This time, we made a pistachio paste and mixed it in with a sweet cream base. The result was absolutely perfect! With the Nutella swirl, when you take a bite you are first met with a creamy chocolate flavor and by the end you are left with a delightfully salty pistachio aftertaste. Seriously, this tastes exactly like eating a pistachio dipped in nutella, just colder and even more delicious! This one really might be the best one yet!

Pistachio Nutella
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Pistachio Nutella

You’ll go nuts for this one!

Ingredients

  • Pistachio Base

  • 1 cup whole milk

  • 1 cup heavy cream

  • 3/4 cup sugar

  • 2 large eggs

  • 2/3 cup lightly salted roasted pistachios (shelled)

  • Nutella Swirl

  • 6 Tbs heavy cream

  • 1/4 cup sugar

  • 2 Tbs brown sugar

  • 1 Tbs butter

  • 1/3 cup bittersweet chocolate chips

  • 2 big scoopfuls of Nutella

  • 1/2 tsp vanilla

Directions

  • Pistachio Base
  • Using a food processor, crush the pistachios and then let the processor run until the pistachios form a smooth paste.
  • Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
  • While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
  • After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
  • Pour the entire mixture back into the medium saucepan. Add the pistachio paste and whisk until no clumps remain (we often use the immersion blender to make this happen). Heat it to 170° F.
  • Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
  • When ready, make in your ice cream maker based on the maker’s instructions.
  • Nutella Swirl
  • Heat the cream, butter, and sugars over a medium low heat until the sugar dissolves and it starts to boil.
  • Let it boil for just a couple of minutes to make sure it is smooth. Remove from the heat, add the Nutella and the chocolate chips. Don’t stir yet! Allow the chocolate to sit in the hot syrup for a couple of minutes.
  • After sitting, stir the chocolate in until no clumps remain. Add in the vanilla and salt. Allow the chocolate to cool completely to room temperature while you prep and make the ice cream.
  • Assembling the Ice Cream
  • Add a thin layer of Nutella swirl to the bottom of your container of choice. Add a layer of the ice cream on top of it.
  • Repeat layers of chocolate and ice cream until you reach the top. Add a swirl of chocolate on top just to be fancy if you want!
  • Freeze until hardened (at least 4 hours).

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