Pistachio Ice Cream
Recipe adapted from Saveur Magazine.
1 cunsalted shelled pistachios
3/4 cgranulated sugar, divided
4 largeegg yolks
1/2 tspalmond extract
1 cwhipping cream
3/4 cunsalted pistachios, toasted and chopped
How to Make Pistachio Ice Cream
- Finely grind pistachios and 1/4 cup of the sugar in a food processor.
Bring milk and pistachio mixture to a boil in a heavy bottomed large saucepan;add almond extract.
Combine egg yolk s and remaining sugar and whisk to blend . slowly add to the pistachio mixture.
- Cook over low heat until custard thickens and leaves a path on back of the spoon when finger is drawn across, stirring constantly, about 10 minutes. (DO NOT BOIL) ; strain into large bowl. Chill about 3 hours.
- Stir whipping cream and chopped nuts into custard. Process mixture in ice cram maker according to manufacturer's instructions.
- Note: if you like a little salty with your sweet- add a few salted pistachios.