Pistachio Ice Cream

• 1 cup half-and-half
• 2 cups (2 percent) reduced fat milk
• 1/2 cup pasteurized egg substitute
• 1/2 cup light agave nectar
• 2 teaspoons vanilla extract
• 1/8 teaspoon almond extract
• Pinch of sea salt
• 1/4 teaspoon guar gum
• 1/4 teaspoon xanthan gum
• 1/2 cup shelled, roasted, unsalted pistachio nuts (natural shell)

1. Place the half-and-half, milk, egg substitute, agave nectar, vanilla extract, almond extract, salt, guar gum, and xanthan gum in a food processor and blend until well combined, about 1 minute.
2. Refrigerate several hours or overnight until ready to freeze.
3. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturers directions.
4. Add the pistachios 5 minutes before the ice cream is ready.

percent, pasteurized egg substitute, light agave, vanilla, almond, salt, guar gum, xanthan gum, nuts

Taken from www.epicurious.com/recipes/food/views/pistachio-ice-cream-379386 (may not work)