Pistachio Ice Cream ================== Ingredients: 2 cups whole milk 2 cups heavy cream 1 cup sugar 1 pinch of salt 5 large egg yolks 1 1/2 cups shelled, roast, unsalted pistachios 3/4 tsp almond extract or vanilla extract 1 medium bowl 1 sieve ICE CREAM MAKER MACHINE DO NOT PROCEED IF YOU DON’T HAVE ONE. 1 medium pan 1 whisk 1 rubber spatula =================== Procedure: 1. In a large, heavy-bottomed saucepan, heat the milk, cream, salt, and 1/3 cup of sugar to a slow boil. 2. Meanwhile, in a food processor/blender, grind the pistachios along with the remaining sugar until fine, taking care not to make a butter. 3. Pour the ground pistachio mixture into the milk mixture over medium heat until it reaches a slow boil again, whisking every minute or so. Then turn off the heat. 4. Next, in a medium bowl, lightly beat the eggs and egg yolks. Temper the eggs by gradually pouring in a cup or so of the hot milk/pistachio mixture, whisking vigorously to prevent the eggs from scrambling. 5. Gradually add the yolk 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 Fahrenheit (76.7 degrees Celsius if you are a European) on a thermometer, about 5 minutes. 6. Then remove from the heat and pour the mixture through a fine mesh sieve and into a large mixing bowl. Press hard to strain any remaining liquid from the sieve. You may want to take a few minutes to get everything you can out, then discard what is left in the sieve. Add the almond and vanilla extracts or paste, and whisk to combine. 7. Place the bowl over an ice bath and chill until cool. Then cover with plastic wrap, pressing it directly against the mixture to prevent a skin from forming and refrigerate for at least 2 hours, preferably overnight. 8. 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 using a KitchenAid bowl). When the ice cream is firm, coarsely chop leftover pistachios and stir them in. Place in a freezer-safe container and chill for 3-4 hours before serving.