Pistachio Ice Cream

This creamy Pistachio Ice Cream combines the rich, nutty flavor of pistachios with a touch of sweetness, creating a delightful dessert that is both traditional and subtly innovative. The addition of a hint of almond extract enhances the flavor while keeping it true to classic ice cream recipes. Perfect for warm days or as a luxurious treat any time of year.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup shelled pistachios, finely chopped
• 1/2 cup pistachio paste (optional for enhanced flavor and color)
• 1/4 teaspoon salt
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved and the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until they are light and frothy. Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly to temper the eggs.
3. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Remove from heat and stir in the vanilla extract, almond extract, chopped pistachios, and pistachio paste (if using).
5. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.