Pistachio Ice Cream
- 2 Cups shelled, unsalted pistachios
- 1.5 Cups heavy cream
- 1.5 Cups whole milk
- .75 Cups sugar
- 4 egg yolks
- 1 tsp. almond extract
- pinch salt
- Coarsely chop pistachios and toast in a dry skillet. Combine milk and cream in a sauce pan and bring to a near-boil. Add half of the pistachios to the cream mixture and let steep for 20 minutes. Whisk egg yolks, sugar and salt together until the yolks become a very pale yellow, almost white. Strain the cream mixture into the yolks, whisking constantly to prevent scrambling the eggs. Make sure all solids are out of sauce pan and pour custard into sauce pan. Put over medium-low heat and stir constantly with a wooden spoon. When mixture has thickened considerably and coats the back of the spoon (should be at about 170 degrees, maybe a touch more), remove from heat. Pour cooked custard into a vessel that has a spout and mix in almond extract. Refrigerate, covered, until cool and freeze in an ice cream machine. Mix in remaining cup of chopped pistachios.
pistachios, heavy cream, milk, sugar, egg yolks, almond extract, salt
Taken from www.epicurious.com/recipes/member/views/pistachio-ice-cream-1246702 (may not work)