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Pistachio Ice Cream

Source of Recipe


From "How to Make Ice Cream" by Nicole Weston



List of Ingredients



• 2/3 cup untoasted, unsalted pistachios
  
• 2 cups heavy cream
  
• 1-1/2 cups whole milk
  
• 3/4 cup sugar
  
• 1 Tbsp Amaretto or 1/4 tsp almond extract
  
• 1/4 tsp green food coloring (optional)
  






Instructions



1. Coarsely chop the pistachios and put them in a medium saucepan. Place saucepan over medium heat, stirring the pistachios regularly with a spatula until they start to toast, 3 to 5 minutes. Add the cream, milk, and sugar. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat. Stir in Amaretto or almond extract, and green food coloring (if using). Cover and let cool to room temperature.
   
   
2. Pour the room-temperature mixture through a strainer to remove all of the pistachios, then discard them. Cover and refrigerate until well chilled, 3 to 4 hours or overnight.
   
   
3. Pour chilled mixture into an ice cream maker and freeze as directed. Transfer ice cream to a freezer-safe container and place in the freezer. Allow it to firm up for 1 to 2 hours before serving.
   
   Makes about 1 quart.