Pistachio Ice CreamUser Submitted Recipe
1 cup salted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 teaspoon almond extract
4 egg yolks
1 cup heavy cream
3/4 cup salted shelled pistachios, chopped
Finely grind 1 cup pistachios and 1/4 cup sugar in food processor. Bring milk and ground pistachio mixture to boil in large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill for about 2 hours in the refrigerator.
Stir 1 cup heavy cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze.