Pistachio Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg yolks, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 3/4 cup Granulated sugar

• Nuts & Seeds

  • 3/4 cup Pistachios, unsalted

• Dairy

  • 1 1/2 cups Half and half
  • 30 tbsp Heavy cream

Found on bromabakery.com

Description

Ingredients

• ¾ cup unsalted pistachios, shelled
• 6 tbsp. heavy cream
• 1½ cups half and half
• ¾ cup granulated sugar
• 5 large egg yolks
• 1½ cups heavy cream
• ½ tsp. almond extract

Directions

• In a high-speed blender or food processor, combine pistachio nuts and cream, then pulse until the mixture becomes a fine paste (It is OK if you have some larger pieces of pistachio. This will give good added texture). Set aside.
• Using a blender, beat the egg yolks until they are well aerated and light yellow in color. Meanwhile, heat the half and half and ¾ cup sugar on low heat until heat reaches 180°F. Temper the egg yolks by adding a small amount of the heated half and half to the eggs while whisking constantly. Then, pour the tempered yolks back into the remaining half and half. Stir constantly with a spatula over low heat for about 5 minutes (you will know the custard is ready when it thickens and coats the back of a spoon).
• Once heated, remove from the heat and add in the heavy cream, almond extract, and pistachio paste. Stir to combine, then pour into a container and allow to chill overnight in the refrigerator (or, if youre like me, for 3-4 hours in the freezer).
• Once completely chilled, prepare the mixture in your ice cream maker according to the manufacturers instructions.
• Scoop into a freezer-safe container and freeze for at least 6 hours, or overnight.