Pistachio ice cream

6 Servings

Ingredients

Quantity Ingredient
2½ cup Milk
3 Eggs
1 cup Sugar
1 cup Whipping cream, whipped
1¼ cup Pistachio nuts.
1 tablespoon Pure vanilla extract
1 tablespoon Pure almond extract

Directions

BLANCH the nuts by placing in a bowl for one minute and pouring boiling water over it ( the nuts should be out of the shells). Drain and peel. BLEND the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. COOK over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. COOL. When cool, add vanilla and almond extracts. Stir.

FOLD in whipped cream.

FREEZE in an ice cream maker or in a container or bowl in your freezer. If you use the bowl in freezer method, you should pull the bowl out 2 or 3 times and mix the mixture with a mixer. The frozen custard on the sides of the bowl should be moved into the rest of the mixture. This incorporates air and breaks up ice crystals.

This ice cream takes a LOT of time, particularly considering that you have to blanch the nuts. If you don't mind lots of peel in your ice cream, you can pass, but this makes a really unsavory ice cream.

If you've never had homemade ice cream before, you will be surprised at the richer, tastier, smoother, and denser ice cream a homemade version will give you. You will have to soften it before scooping it, as real ice cream always requires.

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