Pistachio Ice Cream With Estancia Chardonnay

• 2 cups pistachios ; shelled
• 2 cups cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 egg yolks
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 pinch salt
• mint sprigs as Garnish

1. Grind only half of the pistachios (1 cup) until fine. Combine pistachios, 1 cup cream, milk, sugar and salt in a pan and bring to a boil. Remove from heat and let steep for 30 minutes. Muddle pistachios in mixture and then strain, removing all clumps. Separately, whisk egg yolks before slowly adding to mixture. Continue to stir. Place mixture back on medium heat and stir until consistency thickens.
2. Pour mixture into a large bowl and add remaining cream, vanilla and almond extract. Refrigerate overnight. The next day, add mixture and freeze into an ice cream maker, following manufacturer's directions. Once frozen, grind remaining cup of pistachios and mix into ice cream. Scoop and garish with a mint sprig. Enjoy!

pistachios, cream, milk, sugar, egg yolks, vanilla, almond, salt, mint sprigs

Taken from www.yummly.com/recipe/Pistachio-Ice-Cream-with-Estancia-Chardonnay-1196603 (may not work)