Pistachio Ice Cream

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 01 Preheat oven to 350F. Toast nuts 8 minutes or until lightly golden. Cool. Grind in a food processor.

Warm cream base 02 Combine cream, milk, ground pistachios and salt in a medium saucepan. Warm over medium heat until it comes to a simmer.

Temper eggs 03 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 04 Whisk tempered eggs into pot while constantly whisking. Stir over medium heat until thick, 3-5 minutes. Strain.

Flavor and cool 05 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 06 Freeze in ice cream machine according to manufacturer's instructions.

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