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The Best Homemade Pistachio Ice Cream <3
Food & Drink
¾ c. shelled pistachios, divided*
½ c. sugar, divided
1½ c. whole milk
1½ c. heavy cream
3 eggs + 2 yolks
¼+ 1/8 tsp. almond extract
¼ tsp. vanilla extract or paste
In a large heavy bottom saucepan bring the milk, cream and ¼ c. sugar to a boil.
Meanwhile, in a food processor, grind ½ c. of the pistachios along with ¼ c. of the sugar until fine, taking care not to make a butter. Pour into the milk mixture, and allow it to continue heating to a boil, whisking every minute or so.
In a medium size mixing bowl, lightly beat the eggs and egg yolks. Temper the eggs by gradually pouring a cup or so of the hot milk/pistachio mixture in, whisking vigorously to prevent the eggs from scrambling.
Gradually add the egg mixture in a slow, steady stream back into the saucepan. Cook over low heat, stirring occasionally with a rubber spatula, until it thickens and reaches 170 degrees on a thermometer, about 5 minutes.
Remove from the heat pour through a mesh sieve and into a large mixing bowl. Press hard to remove any remaining liquid from the sieve, you may want to take a few minutes to get everything you can out. Add the almond and vanilla extract, whisk to combine. Place over an ice bath and chill until cool. Then cover with plastic wrap, pressing it against the mixture to prevent a skin
from forming. Refrigerate for at least 2 hours, preferably over night.
Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20 minutes if you're using a KitchenAid bowl). When the ice cream is firm, coarsely chop the remaining ¼ c. of pistachios and fold in. Place in a freezer-safe container and chill for 3-4 hours before serving.
-I used roasted and salted pistachios, however you can use raw too, just make sure to add a pinch or two of salt to your base.
-I didn't use food coloring. The base will be a brownish green but as it churns it will lighten up and look more like homemade vanilla does.