Pistachio Ice Cream

By carvalhohm2

Ingredients

• 6 cups half-and-half
• 1 cup sugar
• 4 eggs
• 1 package (4-serving size) instant pistachio pudding and pie filling
• 1 cup pistachios, coarsely chopped
• 1 1/2 teaspoons vanilla extract

Preparation

Step 1

In a soup pot, combine the half-and-half, sugar, and eggs; mix well. Cook over medium-high heat for 20 minutes, stirring constantly until thickened; the mixture will boil.

Remove from the heat and stir in the pudding mix, pistachios, and vanilla; allow to cool completely.

Pour into an airtight container and freeze for at least 8 hours, or until firm.

Notes:
For a creamier ice cream, once frozen, cut it into chunks and process in a food processor until creamy. Serve, or refreeze until ready to serve.