MY THREE SEAONS
Pistachio Ice Cream
Once you make this Pistachio Ice Cream, you wont want to go back to the store bought stuff. Toasted pistachios and almond extract give this ice cream unbeatable flavor.
Toast and grind nuts
Preheat oven to 350F. Toast nuts 8 minutes or until lightly golden. Cool. Grind in a food processor.
Warm cream base
Combine cream, milk, ground pistachios and salt in a medium saucepan. Warm over medium heat until it comes to a simmer.
Whisk eggs and sugar until pale and creamy. Ladle in 1/2 cup of the warm cream mixture whisk constantly mixing.
Cook and strain ice cream base
Whisk tempered eggs into pot while constantly whisking. Stir over medium heat until thick, 3-5 minutes. Strain.
Flavor and cool
Cool base in a bowl over a wire rack until it comes to room temperature. Stir in almond extract and green food coloring, if desired.
Freeze in ice cream machine according to manufacturer's instructions.
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