Pistachio Ice Cream

I consider myself an ice cream aficionado. This Pistachio ice cream with whole roasted pistachios mixed in is some of the best I've had. Period.

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Prep Time 20

Cook Time 40

Resting Time 9

Total Time 10

Course Dessert

Servings pint

in a small blender, blend together ¼ cup sugar with pistachios until fine crumbs.
Add milk, remaining sugar, vanilla, salt, and 1/2 the pistachio mixture to a pot and warm on the stove until steaming over low to medium heat.
Meanwhile, add egg yolks to a medium sized bowl and mix until frothy.
Temper the eggs by VERY slowly adding the warm milk mixture to the eggs. Beat the eggs continuously while you do this (very important!). The slower the addition of the milk the better- you don't want them to get too hot or they will scramble.
Put egg and milk mixture back in pot on the stove, and heat over low to medium heat. Stir frequently. This mixture will cook until it forms a thick, custardy consistency- it should stick to the back of a spoon and trickle off gradually.
While the milk mixture is heating, add the heavy whipping cream and remaining pistachio mix to a stand mixer or bowl (using an electric hand mixer). Whip until thickened, but before it turns to a full whipped cream consistency.
Once the custard mixture is done, add it to the whipped cream mixture and whip for about one minute.
Pour mixture into a Tupperware container, and lay a piece of saran wrap over, touching the custard mixture. This prevents a film from forming. Store in the fridge overnight.

One hour (minimum) before making your ice cream, move mixture from the refrigerator to the freezer. This is important! You want the batter to become thick and frozen, but not to the point where it's completely solid. If it isn't extremely cold and partially frozen when going in the machine, your ice cream will not harden properly when churning and will turn icy.
While the ice cream base is freezing, roast some pistachios for around 10 minutes at 350 degrees. Let them cool and smash into pieces (whatever size you want to be incorporated into your ice cream)
Add ice cream mixture to your machine and churn thoroughly. This will probably take around 15-20 minutes.
Right before your ice cream looks done, pour in pistachio pieces. You can also sprinkle these pieces in layers as you put ice cream into container.
Store in freezer to continue to harden.

Keyword ice cream, pistachio, pistachio ice cream

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