PISTACHIO ICE CREAM

By gaster16

Ingredients

• 1 cup unsalted shelled pistachios
• 1 cup sugar
• 2 cups milk
• 3 cups heavy cream
• 12 large egg yolks
• 1/2 teaspoon almond extract
• 1 cup whipped cream (for garnish)
• 1 cup unsalted shelled pistachios, toasted, coarsely chopped for garnish

Preparation

Step 1

Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat. Combine egg yolks and remaining 1/2 cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on a instant read thermometer, about 6 minutes. Remove from heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep skin from forming, and chill in refrigerator for at least 2 hours. Remove from refrigerator and pour into bowl of an ice cream machine. Freeze to manufacturer’s instructions.