Pistachio Ice Cream

*This recipe works for a 1 1/2 Quart ice cream maker.

Grind the 1 ¼ cup of shelled pistachios in a food processor. They should be finely ground, but not a paste. Set aside.

In a large saucepan heat the milk, sugar, and 1 cup of the cream over medium low heat. Stir to dissolve the sugar. Stir in the ground nuts. Then cover the pan, remove from heat, and let sit for at least 30 minutes.

Then, strain the warm nuts mixture through a sieve into a bowl, pressing the nuts to remove as much liquid as possible. Throw away the nuts. Put the liquid back in the saucepan.

In a separate bowl pour the remaining 1 cup of heavy cream. Cover this bowl with a strainer. Set this aside for later.

In another bowl whisk together the egg yolks. Slowly pour the warm pistachio milk mixture into the egg yolks, stirring constantly. Then pour the mixture back into the saucepan and place it over medium heat.

Stir constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula. You will want to make sure you scrape the bottom when you are stirring. Once it has thickened, pour the custard through the strainer and into the bowl of cream. Add the vanilla and almond extract. Stir to combine.

Refrigerate the mixture until cold. Then pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s directions. One you are finished churning, fold in the ½ cup of chopped pistachios. Store in air tight container in freezer. Enjoy!