Peach Pistachio Ice Cream

By on June 1, 2016

Peach Pistachio Ice Cream


  • 2 cups cream, whipping
  • 2 cups half-and-half
  • 1 cup granulated sugar
  • 1 tbsp. vanilla
  • 2 tsp. lemon juice
  • 2 1/2 cups peaches, ripe chopped or 1 16-oz. package unsweetened frozen, slightly thawed, coarsely chopped
  • 1 cup pistachios, unsalted, shelled and coarsely chopped, toasted


Combine cream, half-and-half, sugar, vanilla and lemon juice in canister of ice cream freezer; stir to mix. Freeze according to manufacturer’s directions. When almost frozen add peaches and pistachios.

Hints: To achieve the brightest green color of pistachios, shell and pour boiling water over pistachios and let stand about 5 minutes. Skin will then easily slip off. Chop and use in recipe. If storing or preparing pistachios ahead, they should be oven-dried. Place in a single layer on baking sheet in 250°F to 300°F oven 1 hour. Cool to room temperature before using. Makes about 2 quarts of ice cream.