A nutty flavor homemade Ice Cream…
I love Pistachios and it’s so hard for me not to eat all the Pistachios as I am shelling them…but I also love Pistachio Ice Cream, so I will hold myself back from nibbling on all the shelled nuts.
Pistachio Ice Cream
1 1/2 cups Sugar
4 cups Heavy Cream
1/2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
6 Egg yolks
1 cup Pistachio Nuts, shelled and coarsely chopped
Heat cream, and 3/4 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat.
Meanwhile, whisk yolks and remaining 1/4 cup sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until an instant-read thermometer registers 180F degrees (mixture must not boil or eggs will curdle).
Remove from heat. Whisk in vanilla and almond extract. Cool custard mixture to room temperature, then cover and refrigerate overnight.
Next day, remove ice cream mixture. Pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream. Add the Pistachio Nuts and mix until combined. Pour into an airtight container and freeze until firm.