Pistachio Ice Cream

Ingredients:

1 1/3 cups shelled pistachio nuts
¾ cup sugar
2 cups heavy cream
1 1/2 cup whole milk
Pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup pistachios, coarsely chopped

Directions:

1. Grind the 1 cups of pistachios in a food processor until finely ground, but not to a paste. Set aside.

2. In a medium saucepan, warm the milk, sugar, and salt, stirring to dissolve the sugar. Stir in the ground nuts. Cover, remove from the heat, and let steep for at least 30 minutes.

3. Strain the warm nut mixture, pressing on the nuts to extract as much liquid as possible, and discard the solids. Return the milk and cream mixture to the saucepan. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and add the cream once cooled. Add the vanilla extract and almond extract and stir until combined.

5. Refrigerate until cold. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Once finished churning, fold in the ¾ cup pistachios with a rubber spatula.