Pistachio Ice Cream This one ingredient turns your ice cream into the smoothest scoop ever. I don’t know if you love pistachio ice cream, but I’m obsessed with it. Pistachio is one of my favorite flavors — and not just for the taste, but for the texture it brings to ice cream when done right. That’s why I make my pistachio paste from scratch. I gently warm raw pistachios in the oven at a low temperature — 120°C (250°F) for about 45 minutes — just enough to draw out moisture without toasting them