Fresh Mint & Pistachio Ice Cream

• 11-7/8 ounces, fluid Milk
• 1/4 ounces, weight Fresh Mint
• 3 Egg Yolks
• 2-2/3 ounces, weight Sugar
• 8-1/2 ounces, fluid Whipping Cream
• 1/3 cups Pistachios

1. In a saucepan bring milk and fresh mint to a simmer. Remove from heat.
2. Using a blender, blend the mint for a stronger flavor. Discard any leaves and stalks that have not been blended properly.
3. Beat egg yolks and sugar in a bowl. Pour eggs in the minty milk while stirring constantly. Cook over low heat until mixture thickens. Turn off heat and let it cool down before placing it in the fridge for a couple of hours.
4. Whip cream until thick and fold into the mixture. Throw in chopped pistachios and mix.
5. To make the ice cream, simply follow ice cream machine instructions. Serve with some more pistachios, if desired!
6. Make about 3 to 4 cups ice cream.

milk, ubc, egg yolks, weight sugar, pistachios

Taken from tastykitchen.com/recipes/desserts/fresh-mint-pistachio-ice-cream/ (may not work)