Step 1

Instructions:

Step 2

If necessary, remove the shells from your pistachios.(Weigh them after you removed them).

Step 3

Add the pistachios into a food processor and blend them for approx. 20-30 seconds, until all of them are ground up.It's ok if there are a few bigger pieces in there.

Step 4

Add the ground pistachios into a small non-sticking pot.Scrape out the vanilla pod and add the seeds as well as the scraped out pods into the pot as well.

Step 5

Add the heavy cream to the pot and set the heat to medium.Bring it to a boil.Keep stirring while the heavy cream begins to boil.☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.Both will help to avoid burning the heavy cream.

Step 6

In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture. ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.

Step 7

Optional Step (Recommended):

Step 8

If you prefer a smooth texture without the ground up pistachios, this is the time to sift your heavy cream-pistachio mixture. This step will remove the ground pistachios and will leave you with a pistachio-infused heavy cream mix.Both versions taste very good and it depends on your personal preferences (do you prefer a crunchy texture or a smooth texture?) if you want to go through the extra step.For this recipe, I personally recommend sifting the pistachio-heavy cream mix as I enjoyed that version a lot more.☞ The unsifted pistachio ice cream has more carbs but it is also more filling, it also requires less work.The sifted pistachio ice cream has a very smooth and "ice cream"-like texture.It also has fewer carbs and calories (because of the removed nuts) but you will also only get 4 servings instead of If you want to go for the smooth texture, sift the heavy cream with the ground pistachios through a kitchen strainer or a kitchen towel before proceeding to the next step.

Step 9

Place the big bowl with the egg mixture on top of a pot that's filled with water.This will be our self-made double boiler for this time being.

Step 10

Bring the water in the pot to a boil and start to drizzle in the pistachio-infused heavy cream into the egg mixture.All of the heavy cream-pistachio-mix is going to be added into the bowl with the egg mixture.

Step 11

Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

Step 12

Let the mixture cool down and chill it in the fridge for at least 30 minutes.

Step 13

With Ice Cream Maker:

Step 14

Follow the specific instructions of your personal ice cream maker.

Step 15

Without Ice Cream Maker:

Step 16

(Optional): Add 2-3 tsp of vodka or gin.This will lower freezing point and improve consistency of your ice cream.This is especially recommended if you decide to go for the sifted version of this ice cream.If you leave the ground pistachios in the ice cream, it isn't as necessary.

Step 17

Place the bowl in your freezer.

Step 18

Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.

Step 19

I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.So if you start in the morning you should be able to enjoy your perfect keto hazelnut ice cream in the afternoon.BUT:You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!

Step 20

Enjoy!

Step 21

Storage:

Step 22

Fill your ice cream into a suitable container.I recommend consuming the ice cream within 1-2 weeks.Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.(It probably won't last long anyway because it's sooo delicious!)  *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.Thank you for supporting my site!**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)***The sifted version of this ice cream will yield 4 servings, the unsifted version will yield The calories and carbs will be reduced in the sifted version, but it's difficult to calculate the accurate numbers for this scenario. For this reason, the nutrition info relates to the unsifted version.