Pistachio Ice Cream
Prep Time:
2 hours,
15 minutes
- 2 cup shelled pistachios, unsalted
- 1/2 teaspoon almond or pistachio extract
- 1/4 teaspoon vanilla extract
- 2 1/2 cup whole milk
- 5 egg yolks
- 1 1/2 cup confectioners sugar
- 1/2 can of condensed milk
- 6 drops of green food color, optional
- Soak the pistachios in boiling water for 5 minutes.
- Drain and rub off the skin with paper towel.
- Finely grind the pistachios to a paste, then add almond (or pistachio) and vanilla extracts.
- Heat the milk until it is beginning to bubble and cool slightly.
- In a mixing bowl beat the egg yolks and the sugar until pale and creamy.
- Beat the milk gently into the eggs.
- Pour the mixture to a sauce pan and cook over low heat.
- Cook stirring with a wooden spoon, until the custard coats the back of the spoon.
- Remove from the heat and let cool.
- Mix the custard, condensed milk, and pistachio purée; add a few drops of green food coloring if you want more intense color.
- Chill for 2 hours or overnight.
- Pour the mixture into an ice cream maker and process according to the manufacturer's directions.
- After the ice cream is made, transfer to an airtight container and freeze until ready to serve.