Caramelized White Chocolate Pistachio Ice Cream

by Erin

This unique flavor profile is definitely not something you can find in stores. Get brave, make this ice cream at home, and it may end up being your favorite ever!

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It’s still July so that means MORE ICE CREAM!!! I know I’ve been bombarding you with frozen treats lately but it’s kind of required when the entire month is a celebration of ice cream – National Ice Cream Month. The weather must also be aware of the holiday because the heat will not break, resulting in an increase in ice cream consumption. Oh no not ice cream… heck I got ice cream the other night after dinner, despite having dessert at said restaurant already. Listen, when you see a Jeni’s ice cream shop across the street and your sweet-tooth-partner-in-crime father says it must mean we have to go, you go. But I’d be lying if I said we stopped there.

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This right here is my latest brain child of an ice cream flavor and sweet baby j it may be my best yet, if not ever. And yes, when we got home after dinner with dessert, followed by ice cream, we had more ice cream. This ice cream. And my day was made when my dad stated that “this ice cream is better than what I had at Jeni’s, who makes it?” ME!!!! I love Jeni’s ice cream but I think I won this round! In fact everyone that has tried it has fallen in love and have actually had to cut people off. Well everyone except Bob because anything with the slightest hint of a floral flavor tastes like potpourri to him – more for me! Guess this is when I should tell you what the flavor is – caramelized white chocolate with a hint of rose water and roasted pistachios mixed in.

Get your hand on your very own bottle of Nielsen-Massey rose water by entering the giveaway at the end of this post!

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Two years ago: Surprise Flapjacks

Three years ago: Pass the Cook Book Club: Ina Garten’s Foolproof Ribs with BBQ Sauce

Four years ago: Strawberry Malted Pancakes

Five years ago: Peanut Butter Sandwich Bread


Makes 1 quart


8 oz. good quality white chocolate, chopped

1/4 tsp salt

5 egg yolks

1/2 cup granulated sugar, divided

2 cups heavy cream

1 cup whole milk

1/2 tsp Nielsen-Massey rose water (or 1 tsp vanilla extract)

1/2 cup chopped roasted pistachios


  1. Make the Caramelized White Chocolate: Pre-heat oven to 250 degrees and place rack in center of oven.
  2. Spread white chocolate in an even layer on a clean rimmed baking sheet (or line with silicone mat if desired).
  3. Put in oven for ten minutes, remove pan and use a rubber spatula to stir and spread white chocolate. Return to oven and repeat for additional 20-30 minutes, stirring every 5-10 minutes, or until white chocolate begins to turn light brown (it may look dry but keep going).
  4. When caramelized white chocolate is done, pour into a large bowl, stir in salt, and set a fine-mesh sieve over top of the bowl. Set aside.
  5. Make the Custard: Whisk together the egg yolks and 1/4 cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
  6. Heat the remaining 1/4 cup of sugar, heavy cream, milk, and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle 1/2 cup into the egg yolk mixture, whisking constantly. Repeat with another 1/2 cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
  7. Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through the strainer into the bowl with the chocolate and stir until incorporated. Stir in the extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
  8. Make the Ice Cream: Freeze the custard in an ice cream maker according to the manufacturer’s instructions. As you remove the ice cream and place in a freezer-safe container, layer it with pistachios. Free for at least 2 hours before serving.

Source: Adapted from my Bailey’s Ice Cream with Whiskey Fudge Swirl and my Caramelized White Chocolate Spritz Cookies.

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Disclosure: I was provided with complimentary product from Nielsen-Massey. All thoughts and opinions remain my own.


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No-Churn Toasted Coconut Pistachio Ice Cream July 11, 2023 - 8:46 pm

[…] to resist the urge to use them in another recipe like caramelized white chocolate pistachio ice cream… better act fast […]

judith July 26, 2016 - 8:32 pm

in cupcakes!

Leslie July 25, 2016 - 7:25 pm

I would like to try it in the laundry rinse cycle.

Susan July 25, 2016 - 8:13 am

Even though in my opinion white chocolate isn’t really chocolate, this ice cream does sound delectable. I’m a sucker for pistachios. But I will NOT invest in an ice cream maker! (Too dangerous…)


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