will show you haw to make the best there is.
Makes about 1½ quarts
1 cup (250 mL) shelled pistachios
¾ cup (175 mL) sugar
2 cups (500 mL) 35% cream
1 cup (250 mL) milk
Pinch of course salt
6 large egg yolks
1 tsp (5 mL) pure vanilla extract
½ tsp (2 mL) almond extract (pistachio if you can get it)
¾ cup (175 mL) pistachios
Grind the 1 cup of pistachios in a food processor until fine-ish, but not to a paste.
In a medium pot, warm the milk, sugar, ½ of the cream, salt, and ground pistachios - stirring to dissolve the sugar. Remove from the heat, cover and let steep for about half an hour.
Strain the pistachios from the cream mixture, pressing on the nuts to extract as much liquid as possible. Discard the nuts - although we re-use them in favourite cake recipe.
Return the cream mixture to the pot. In a separate medium bowl, whisk together the egg yolks then slowly pour in the warm cream whisking to temper the egg yolks. Pour this back into the saucepan, and place over medium heat.
Stir the mixture constantly scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard into a bowl and stir in the remaining cream, vanilla and almond extract.
Cover and refrigerate until cold (over night). Pour into an ice cream maker and freeze according to the manufacturer’s directions. Once finished churning, fold in the ¾ cup pistachios.