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Sweets | Pistachio Ice Cream with Raspberry Coulis

Posted on August 22, 2011

I got the idea for pistachio ice cream when I was trying to think of a dessert for a Greek meal. A friend suggested that I add the raspberry coulis, I'm glad I did, great combination!

Yield: 3 1/2 cups

pistachio ice cream with raspberry coulis



1 (10 ounce) package of frozen raspberries in syrup

2 tablespoons sugar

1 teaspoon fresh lemon juice, or to taste



1 cup unsalted shelled pistachios

3/4 cup sugar

2 cups whole milk

1/2 teaspoon almond extract

4 large egg yolks

1 cup whipping cream




Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Note: you can use raspberries that are not in syrup, just add a little more sugar. I used 2 1/2 tablespoons. Coulis keeps for 3 days, covered and chilled.


Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.

Stir 1 cup whipping cream into custard. Process mixture in ice cream maker according to manufacturer's instructions.

When transferring ice cream to a freezer container, layer in raspberry coulis. Note: I only used about 1/2 of the raspberry coulis.


(Ref. Raspberry Coulis and Pistachio Ice Cream recipes,