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Pierre Hermé’s Pistachio Ice Cream

  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday July 4, 2019
  • Comments : 4 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
Pierre Hermé’s Pistachio Ice Cream 

Visiting Arcachon

Lately, I was on vacation in the French Soutwhest region called "Bassin d'Arcachon", a beautiful place you should visit
Pistachio Ice creamPistachio Ice cream

Bassin d'Arcachon is a short leap from Bordeaux, a charming little town with nice beaches and relaxing atmosphere

The local food is good, especially if you like Fish !
Pistachio Ice creamPistachio Ice creamPistachio Ice creamPistachio Ice cream

A beautiful region with mesmerizing landscapes (Dunes du pilat, Cap ferret)
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The downwtown farmer's market, the "Halle Baltard" which I recommend
Pistachio Ice creamPistachio Ice cream

Halle Baltard
Place des Marquises
33120 Arcachon

Who can resist a Pistachio Ice Cream while walking on the beach front?? I couldn't !!

The Pistachio Ice Cream that I tasted here was fabulous !
Pistachio Ice cream

About this recipe

Quality Pistachio Ice Cream is hard to find and I am sharing here a recipe from Top French Pastry Chef Pierre Hermé that you will enjoy !

Pistachio Ice cream

Pistachio Ice cream
An Ice Cream that is a pure bliss : no food coloring, and real ingredients !


I stopped buying pistachio ice creams from supermarkets : they are bland and their color is often not too appealing...

Pistachio Ice cream

Pistachio Ice cream
But this Ice Cream is different ! You will love it !


Source of the recipe

This is a recipe that I found in Pierre Hermé's book "Secrets Gourmands"

To purchase online, see HERE

A must-read book if you love French pastry!

My dog and I spent hours on it last Saturday...
Pistachio Ice creamPistachio Ice cream

Pistachio Ice cream

The recipe is on page 146


Modifications to the original recipe

I modified only a few things...
  • I use ½ Cup or 100 g of

    Pistachio Paste

    instead of 70 g ( 3 oz )



Pistachio Ice cream
½ Cup Pistachios (50 grams)

2 ¼ Cups Whole Milk (500 grams)

½ Cup Cream (100 grams)

½ Cup Pistachio Paste (100 grams). The recipes, are HERE

1 Tablespoon Glucose syrup (25 grams)

6 Egg Yolks. ½ Cup or 120 grams

½ Cup Sugar (100 grams)


You will need...


The toasted pistachios

Hermé recommends cutting and then roasting the


(½ Cup or 50 g) in the oven ( something I don't roast... )

Pistachio Ice cream


The Pistachio Paste

You may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself

I am showing you a few recipes HERE
Pistachio Ice creamPistachio Ice cream

1.  Bring the

Whole Milk

(2 ¼ Cups or 500 g) and the


(½ Cup or 100 g) to a boil then reduce the heat

2. Add in the

Pistachio Paste

(½ Cup or 100 g) and stir

3. Add in the

Glucose syrup

(1 Tablespoon or 25 g) and stir

4. Remove from the heat and cover with a plastic wrap for

15 minutes

Pistachio Ice creamPistachio Ice creamPistachio Ice creamPistachio Ice creamPistachio Ice cream

5. In a bowl, whisk the

Egg Yolks

(6) and the


(½ Cup or 100 g)
Pistachio Ice creamPistachio Ice cream

6. After

15 minutes

, pour the milk (in the saucepan) into the bowl and mix

7. Then, pour the mixture into the saucepan
Pistachio Ice creamPistachio Ice cream

8.  Cook

on low heat

9.  Keep stirring with a rubber spatula to avoid lumps

10. Check the temperature and when the temperature reaches 185 °F / 84 °C remove from the heat
Pistachio Ice creamPistachio Ice cream

11. Transfer the cream to a bowl

12. Add in the


(½ Cup or 50 g)

13. Wrap airtight

14.  Place into the refrigerator for at least

4 hours

Pistachio Ice creamPistachio Ice creamPistachio Ice cream


There are several ice cream makers that you will need to chose from :

Ice Cream Maker with a Freezer Bowl : This ice cream maker has a special bowl, a container that goes into the freezer


. Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.

Ice Cream Maker with a Compressor : This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go

If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for

a few hours

Pistachio Ice creamPistachio Ice cream

15.  Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet
Pistachio Ice creamPistachio Ice cream


16. Pour the chilled cream into your ice-cream maker
Pistachio Ice cream

At first, the mix is liquid, but gradually, it thickens

In summer, I cover the ice cream maker with aluminium foil
Pistachio Ice creamPistachio Ice cream


17. At first, the cream is liquid

18. After

10/15 minutes

, the cream thickens

19. After

30 minutes

(or sooner depending on your device), you get the ice-cream !
Pistachio Ice cream

Churn... churn... churn... and observe the mix getting thicker and thicker
Pistachio Ice cream

20.  Place in the freezer for at least

2 hours

Pistachio Ice cream


Enjoy this ice cream and sorbet !!
Pistachio Ice creamPistachio Ice creamPistachio Ice creamPistachio Ice cream

Pistachio Ice cream


The result and the pix

Comments for This Recipe

  1. On Monday August 19, 2019
    Mridula wrote:
    Can it be made with out eggs
  2. On Monday August 19, 2019
    François answered:
    I only know the recipe with eggs... needed for the "Creme anglaise" or custard which is key in a quality Ice Cream
  3. On Friday March 20, 2020
    Presley Viegas wrote:
    Hi chef, thanks for the lovely recipe again... just wondering about mixing those pistachios in... since I've toasted them a bit, wouldn't it be better to add them in halfway through the churning process (to maintain their crunch), as compared to before letting the anglaise cool?

    Best regards,
  4. On Friday March 20, 2020
    François answered:
    Hey Presley

    Yes, but that really depends on your device (if it crushes the bits when it churns) or if your pistachio bits are fragile, then yes by all means, add them halfway through the churning.

    Some people who have sensitive teeth don't like those bits, so adding them at the beginning is a good solution if you want pistachio bits not too big.

    And if you like really nice crunchy pistachio bits, then add them in the last minutes of the churning process

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Cooking with the same Chef ?

All recipes of Pierre Hermé

Recipes from the same Book!

All recipes from the book "Secrets Gourmands"

To purchase the book online, see HERE

Cooking with the same ingredients ?

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What else to cook with Pistachio paste

What else to cook with Pistachios

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock


Bordelaise sauce


Brown sauce




Candied orange



, Carrots,


, Chicken,

Chicken liver


Chicken stock

, Chili pepper,

Chili powder



, Chocolate,


, Cilantro, Cinnamon,



Coca cola


Cocoa Powder




Coconut mousse






Coriander powder


Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper






Fermented milk




Fish stock


Fish stock

, Garlic,

Genoa bread



, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,



Ham hock




Hoisin sauce

, Honey,

Ice cream


Ice cream stabilizer


Icing fondant


Inverted sugar




Italian meringue



, Ladyfingers,




, Laurel (bay) leaves,





Lemon zests









, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,


, Mushrooms,

Neutral gel


Nuoc mam fish stock




Olive oil



, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar




Parmesan cheese

, Parsley,



Pastry dough


Pearl sugar



, Pistachio paste, Pistachios,

Poached eggs






Powdered anis


Puff dough








Raspberry jam

, Red wine, Rhubarb,



Rice vinegar






Rye flour


Sablée Dough








Sesame oil


Sesame seeds

, Shallots, Soy sauce,

Spinach leaves


Split peas



, Sweet Tart Dough,

Sweetened condensed milk

, Thyme, Tomato paste,



Tonka bean


Tuna fish



, Vanilla,

Vanilla Custard


Vanilla sugar


Vegetable shortening (crisco)

, Whipping cream,


, White chocolate,

White wine


Whole flour


Worcestershire sauce






½ Cup Pistachios (50 g)

2 ¼ Cups Whole Milk (500 g)

½ Cup Cream (100 g)

½ Cup Pistachio Paste (100 g)

1 Tablespoon Glucose syrup (25 g)

6 Egg Yolks

½ Cup Sugar (100 g)