A luxurious and festive ice cream that blends creamy white chocolate with jewel-like cranberries and crunchy pistachios. This frozen treat captures the colors and flavors of the holiday season in every scoop and delivers a rich, velvety custard base accented with bright, tart, and nutty notes.
Why You’ll Love This Recipe
This ice cream is indulgent yet beautifully balanced. The white chocolate creates an ultra-smooth and decadent base, while the cranberries and pistachios add bursts of color and texture. Because the mix-ins are added at the end, the ice cream stays white and pure, allowing the red and green pieces to stand out like festive confetti. Whether served for a holiday gathering or enjoyed any time of year, this recipe delivers elegance, flavor, and a gourmet touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large egg yolks
1/2 cup sugar
1 1/2 cups whole milk
small pinch of salt
4 ounces white chocolate chips or coarsely chopped white chocolate
1 cup chilled heavy cream
1/2 cup dried cranberries, soaked in water for 30 minutes and squeezed dry
1/2 cup shelled roasted pistachios, coarsely chopped
Directions
In a mixing bowl, whisk the egg yolks and sugar until smooth and well combined.
In a saucepan over medium-high heat, warm the milk with a small pinch of salt until just below boiling. Bubbles should form around the edges, but do not let it boil.
Slowly pour about 1 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk and whisk continually.
Cook the custard over medium heat, whisking, until it thickens enough to coat the back of a spoon.
Add the white chocolate and stir until fully melted and incorporated.
Strain the custard through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill overnight.
The next day, whisk in the chilled heavy cream.
Stir in the coarsely chopped pistachios and the soaked, squeezed-dry cranberries.
Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
Transfer the finished ice cream to a freezer-safe container, smooth the top, cover, and freeze for 24 hours for best flavor and texture development.
When serving, dip your scoop into hot water between scoops for smooth, clean servings.
Servings and timing
This recipe makes approximately 8 servings.
Prep time: 15 minutes
Chill time: 12 hours
Churn and freeze time: about 24 hours total
Variations
Chocolate drizzle: Fold in thin strands of melted and cooled dark chocolate during the last minute of churning for a stracciatella-style effect.
Cranberry swirl: Add a homemade cranberry compote in gentle ribbons when transferring the ice cream to the container.
Nut-free option: Omit the pistachios and increase cranberries to 3/4 cup for a tart-sweet variation.
Citrus hint: Add 1 teaspoon of finely grated orange zest to the chilled custard before churning for a bright, aromatic note.
Extra richness: Replace 1/2 cup of the milk with heavy cream for a denser custard.
Storage/Reheating
Store the ice cream in an airtight freezer-safe container for up to 2 weeks. To prevent ice crystals, press parchment paper or plastic wrap directly on the surface before sealing the lid. Because this is a frozen dessert, reheating is not needed; however, allowing the ice cream to sit at room temperature for 5–10 minutes before scooping makes it easier to serve.
FAQs
How can I keep the ice cream from becoming icy?
Ensure the custard is fully chilled before churning and store the finished ice cream in an airtight container with a layer of plastic wrap pressed onto the surface.
Can I use fresh cranberries instead of dried?
Dried cranberries are preferred because fresh ones release too much liquid and may freeze icy. If using fresh, cook them briefly with a little sugar until softened and cooled.
Can I skip soaking the dried cranberries?
Soaking helps plump the cranberries and prevents them from becoming too hard when frozen, so it’s recommended.
Can I substitute the white chocolate?
You can use high-quality white chocolate bars or chips, but avoid lower-quality varieties as they may not melt smoothly.
What if I don’t have an ice cream maker?
You can freeze the custard in a shallow dish and whisk it every 30 minutes for 3–4 hours, but the texture will be less creamy.
Why is my custard grainy?
Overheating the custard can scramble the eggs. Cook it gently and strain it through a sieve to ensure smoothness.
Can I make the ice cream less sweet?
Use slightly fewer white chocolate chips, but keep in mind that sugar helps maintain a soft texture.
Should the pistachios be salted or unsalted?
Either works, but lightly salted pistachios add a nice balance to the sweetness.
Can I use low-fat milk?
Whole milk is strongly recommended; lower-fat milk will result in a thinner custard and icier texture.
How long does the ice cream need to freeze before serving?
A minimum of 6 hours is acceptable, but 24 hours yields the best flavor and texture.
Conclusion
This White Chocolate Cranberry and Pistachio Ice Cream delivers a luxurious blend of creamy, fruity, and nutty flavors wrapped in festive colors. With a silky white chocolate base and vibrant mix-ins, it’s a stunning dessert for celebrations or everyday indulgence. Its rich custard, elegant texture, and beautiful presentation make it a memorable treat you’ll want to recreate again and again. Enjoy every festive scoop.
A luxurious and festive custard-based ice cream made with creamy white chocolate, tart cranberries, and crunchy pistachios. This holiday-inspired dessert offers rich, velvety texture and vibrant pops of color and flavor in every scoop.
Ingredients
4 large egg yolks
1/2 cup sugar
1 1/2 cups whole milk
Small pinch of salt
4 ounces white chocolate chips or coarsely chopped white chocolate
1 cup chilled heavy cream
1/2 cup dried cranberries, soaked in water for 30 minutes and squeezed dry
1/2 cup shelled roasted pistachios, coarsely chopped
Instructions
In a mixing bowl, whisk the egg yolks and sugar until smooth and well combined.
In a saucepan over medium-high heat, warm the milk with a pinch of salt until just below boiling.
Slowly pour about 1 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon.
Remove from heat and stir in the white chocolate until fully melted and smooth.
Strain the custard through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and chill overnight.
Once chilled, whisk in the heavy cream.
Stir in the chopped pistachios and soaked cranberries.
Churn in an ice cream maker according to the manufacturer’s instructions.
Transfer to a freezer-safe container, smooth the top, cover, and freeze for 24 hours for best flavor and texture.
Before serving, let the ice cream sit at room temperature for 5–10 minutes and dip the scoop in hot water for clean servings.
Notes
Use high-quality white chocolate for a smoother custard base.
Soaking dried cranberries prevents them from becoming too hard when frozen.
Lightly salted pistachios add a pleasant contrast to the sweetness.
Chill the custard fully before churning to avoid iciness.
Let ice cream sit out briefly before scooping for easier serving.
