Ingredients:
1 cup shelled pistachios
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
5 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Green food coloring (optional)
Directions:
In a food processor, grind the pistachios and 1/4 cup of the sugar until fine.
In a medium saucepan, combine the milk and ground pistachio mixture. Heat over medium heat until it just begins to simmer, then remove from heat. Let it steep for 30 minutes.
Strain the pistachio milk through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Return the milk to the saucepan and add the cream. Heat until just simmering.
In a bowl, whisk together the egg yolks and remaining sugar. Gradually pour the hot pistachio milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
Remove from heat and stir in the vanilla extract, almond extract, and food coloring, if using. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze until firm, at least 2 hours.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes + chilling/freezing time
Kcal: 250 kcal per serving | Servings: 8 servings
