Pistachio Ice Cream

1. 1

   Take out the cream, milk and eggs to allow them to start to come to room temperature while preparing the pistachio paste. For the paste, finely grind the pistachios using a food processor. Add sugar and continue to grind for about 1-2 minutes. Add cream and pulse to combine. Set aside.

2. 2

   For the ice cream base, combine the cream, milk and salt in a medium saucepan. Warm over medium heat until the mixture comes to slight simmer. Place a sieve over a large bowl and set aside.

3. 3

   Meanwhile, whisk together the egg yolks and sugar in a bowl until pale and creamy, about 3-5 minutes. Temper the eggs by spooning in about a 1/2 cup of the warm cream mixture while constantly whisking. Reduce the heat to medium-low. Slowly pour the egg mixture into the pan, whisking constantly. Continue to whisk for about 3-5 minutes or until the custard is thick enough to coat the back of a spoon. Remove pan from the heat and whisk in the pistachio paste.

4. 4

   Pour the ice cream base into the prepared bowl through the sieve to remove any lumps or large pieces of nuts. There should be no more than 1-2 tablespoons of pistachios left behind. Stir in the almond extract and food coloring, if using. Chill in the fridge at least 4 hours or up to 24 hours.

5. 5

   Freeze using an ice cream machine according to manufacturer's instructions. Allow to freeze completely in freezer. Top with chopped pistachios, if desired. Enjoy.

* Per serving · 4 servings · Values may vary.

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