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Pistachio Ice Cream

A smooth, fresh pistachio ice cream made in an ice cream machine.
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Ingredients
  

  • 1 cup shelled pistachios
  • ¼ cup sugar
  • 4 egg yolks
  • ¼ cup sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 cup heavy cream
  • 1 t vanilla extract
  • 1 t almond extract You can use all vanilla extract in substitute of this if you don't have it.
  • ½ t sea salt

Instructions
 

  • In a food processor, combine the shelled pistachios and ¼ cup sugar to create a paste. This will take a while, around 5 minutes.
  • In a small bowl, whisk together the egg yolks and ¼ cup sugar.
  • In a pot over medium heat, combine the whole milk, 1 cup heavy cream, and ¼ cup sugar. Stir continuously until it reaches around 185℉ or for about 4-5 minutes.
  • Temper the egg yolks. To do this, ladle a small amount of the heavy cream + milk mixture into your bowl with the egg yolks + sugar while whisking constantly.
  • Add your tempered egg yolks to the pot with the heavy cream + milk and stir constantly for 5-10 minutes, until it thickens.
  • Remove from heat. Add 1 cup of heavy cream, vanilla extract, almond extract, sea salt, and pistachio paste. Stir well until it is all completely combined.
  • Chill overnight.
  • Make your pistachio ice cream according to the directions on your ice cream machine.