Roasted Pistachio Ice Cream

This will make about 1 ½ quarts – or about 3 scoops into 4 bowls.

Finely grind 1 cup pistachios and 1/4 cup sugar in a food processor. Transfer the mixture to a large, heavy bottomed saucepan and add the milk.

Bring milk and ground pistachio mixture to boil then remove from heat. Mix in almond and vanilla extracts.

Whisk egg yolks and remaining 1/2 cup sugar in a medium bowl.

Using a ladle, very slowly whisk the hot milk mixture into the egg mixture. Do this about 2-3 times, stirring continuously, in order to get the egg yolk about the same temperature as the pistachio mixture (otherwise, the eggs will cook).

Return the custard to saucepan. Cook over low heat until custard thickens and shows a coating on the back of a spoon. Remember to stir constantly; about 10 minutes (do not boil).

Strain the mixture through a sieve into a large bowl. Chill until cold, about 2 hours. To speed up the process, place bowl in a larger bowl of ice water. Stir occasionally and it should be ready in about 15-20 minutes. Absolutely, do not get any water into the custard mixture.

Once the custard mixture is cold, stir in 1 cup whipping cream, add ½ of the chopped/roasted nuts and process the mixture in ice cream maker according to manufacturer’s instructions.

Add the last of the chopped pistachios into ice cream mixture toward the end. When it’s done, transfer to a container and freeze.