Homemade Pistachio Ice Cream

Ingredients:

1 cup pistachios (unsalted and shelled)

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

4 large egg yolks

1 tsp vanilla extract

A pinch of salt

Chopped pistachios for garnish

—

Instructions:

1. Prepare Pistachios:

Blend pistachios in a food processor until finely ground.

2. Make the Base:

In a saucepan, combine milk, cream, and half of the sugar. Heat over medium heat until warm, but not boiling.

Stir in ground pistachios and a pinch of salt. Let steep for 20 minutes.

3. Whisk the Egg Yolks:

In a bowl, whisk egg yolks with the remaining sugar until pale and creamy.

4. Temper the Eggs:

Slowly pour the warm pistachio mixture into the egg yolks, whisking constantly.

5. Cook the Custard:

Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

6. Cool the Base:

Strain the custard through a fine mesh sieve to remove pistachio bits. Stir in vanilla extract. Cool completely.

7. Churn the Ice Cream:

Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions.

8. Freeze and Serve:

Transfer to a container and freeze for 4-6 hours for a firmer texture.

Scoop, garnish with chopped pistachios, and enjoy!

Perfectly creamy and nutty!