Pistachio Ice Cream

• 8 egg yolks
• 3 ounces finely ground unsalted pistachio nuts
• 7 ounces (1 cup) sugar
• 3 cups half and half
• 3/4 cup heavy cream
• 9 drops green food coloring
• 2 tablespoons kirsch

1. Mix pistachios, sugar and yolks.
2. Bring half and half to boil; pour into pistachio mixture.
3. Stir over medium heat until mixture thickens.
4. Do not boil.
5. Strain; cool.
6. Add cream, coloring and kirsch; freeze in ice cream freezer or refrigerator freezer.

egg yolks, ground unsalted pistachio, sugar, heavy cream

Taken from cooking.nytimes.com/recipes/918 (may not work)