1 cup unsalted shelled pistachios
¾ cup sugar
2 cup milk, (do not use low-fat or nonfat)
½ tsp almond extract
4 large egg yolks
1 cup whipping cream
¾ cup unsalted shelled pistachios, toasted, coarsely chopped
Finely grind 1 cup pistachios and ¼ cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 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, for about 10 minutes (do not boil). Strain into large bowl. Chill until cold. This will take about 2 hours.
Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)
Sugar: 48g
:
Calcium: 258mg
Calories: 789kcal
Carbohydrates: 62g
Cholesterol: 289mg
Fat: 55g
Fiber: 5g
Iron: 3mg
Monounsaturated Fat: 22g
Polyunsaturated Fat: 9g
Potassium: 769mg
Protein: 19g
Saturated Fat: 21g
Sodium: 87mg
Vitamin A: 1471IU
Vitamin C: 2mg
