Pistachio Ice Cream

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup unsalted shelled pistachio
• 1 cup sugar
• 2 cups milk (do not use low-fat or nonfat)
• 3 cups heavy cream
• 12 large egg yolks
• 1/2 teaspoon almond extract
• 1 cup whipped cream, for garnish
• 1 cup unsalted shelled pistachio, toasted,coarsely chopped,for garnish

Recipe

• 1 finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter.
• 2 bring the milk and cream to a boil in heavy large saucepan.
• 3 remove from heat.
• 4 combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend.
• 5 gradually whisk 1 cup of the hot milk mixture into the eggs.
• 6 gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan.
• 7 cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
• 8 remove from the heat and strain into a large bowl.
• 9 add pistachio mixture and almond extract.
• 10 cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
• 11 remove from the refrigerator and pour into the bowl of an ice cream machine.
• 12 freeze according to the manufacturer’s instructions.
• 13 after the ice cream is made, transfer to an airtight container and freeze until ready to serve.
• 14 garnish with whipped cream and toasted pistachios.