Ingredients

• Shelled pistachios - 1 cup
• Whole milk - 2 cups
• Heavy cream - 1 cup
• Granulated sugar - ¾ cup
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 5

Instructions

1. 1.

   Place pistachios in a food processor and pulse until finely ground.

2. 2.

   In a medium saucepan, combine milk and ground pistachios. Heat over medium heat until just simmering.

3. 3.

   Remove from heat, cover, and let steep for 30 minutes.

4. 4.

   Strain the mixture through a fine mesh sieve, pressing on the pistachios to extract as much liquid as possible.

5. 5.

   Return the pistachio-infused milk to the saucepan and add heavy cream, sugar, vanilla extract, and salt. Heat over medium heat until sugar dissolves.

6. 6.

   In a separate bowl, whisk egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks.

7. 7.

   Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon.

8. 8.

   Pour the custard through a fine mesh sieve into a bowl to remove any lumps.

9. 9.

   Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours.

10. 10.

    Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.

11. 11.

    Transfer the ice cream to a container and freeze until firm, about 2 hours.

Nutritional Facts