Ingredients
Scale
- 1/2 + 1/4 cup shelled pistachios (toasted and cooled)
- 50 + 50 grams sugar
- 360 ml whole milk
- 360 ml heavy cream
- 3 eggs + 2 egg yolks
- 1/4 + 1/8 teaspoon almond extract
- 1/4 teaspoon vanilla extract
Instructions
- In a food processor, grind 1/2 cup of the toasted pistachios and 50 grams of sugar together until fine. Set aside.
- Bring the milk, cream and 50 grams of sugar to a boil in a large saucepan. Whisk in the pistachio mixture and bring the mixture back to a boil, whisking constantly.
- In a separate bowl, lightly whisk the eggs and egg yolks. Gradually pour in the hot milk mixture into the eggs while whisking constantly. Pour the egg-milk mixture back into the saucepan and cook over low heat until it thickens and reaches 170 degrees on a thermometer while stirring occasionally with a spatula. Remove from heat and sieve custard into a large bowl. Stir in the almond and vanilla extracts and allow to cool to room temperature. Divide the custard between two freezer bags and freeze overnight.
- Break up the frozen custard into chunks using a spatula. It might be easier to let the frozen custard sit at room temperature for a few minutes before attempting to break it up. Transfer the chunks into the food processor and process until the mixture is smooth and lightens in colour just a hint; be careful not to incorporate too much air. I did this in two batches because my food processor is on the smaller side.
- Scrape the ice cream into a container, distributing the remaining 1/4 cup of pistachios on top of the layers as you transfer. Freeze until completely firm.
Notes
Adapted from here: https://lifemadesimplebakes.com/2015/02/the-best-homemade-pistachio-ice-cream/