Pistachio Ice Cream

Ingredients

• 1 cup raw unsalted pistachios ((138g))
• ¾ cup granulated sugar ((150g))
• 4 large egg yolks
• 2 cups heavy cream ((480mL))
• 1 cup whole milk ((240mL))
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Steps

1. 1

   In a food processor, combine the pistachios and sugar and process until finely ground, about 45 seconds. Set aside.

2. 2

   In a medium heat-proof bowl, whisk the egg yolks until smooth. Set aside.

3. 3

   In a large saucepan, heat the cream, milk, salt, and ground pistachio mixture over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved, about 5 minutes.

4. 4

   Gradually whisk in about a cup of the warm cream mixture into the egg yolks. Whisk the egg yolk mixture into a saucepan with the rest of the warm cream.

5. 5

   Cook over medium heat, gently stirring constantly, until the mixture is thickened, coats the back of a spoon, and a thermometer inserted registers 170°F, about 5 minutes.

6. 6

   Pour through a fine mesh sieve set over a medium bowl, pressing with a rubber spatula to strain out as much liquid as possible from the pistachios. Discard the remaining solids in the sieve.

7. 7

   Stir the vanilla and almond extract into the cream base. Coll, stirring occasionally, until mixture cools to room temperature. Cover and refrigerate until fully chilled, at least 1 hour or up to 24 hours.

8. 8

   Pour the chilled pistachio ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the churned ice cream into a freezer-safe 1-quart container. Stir in additional chopped pistachios, if desired. Cover and freeze until firm, 4 to 6 hours.