Recipe For Homemade Ice Cream: Pistachio
1/2 pint (250ml) milk
1/2 pint (250ml) double (heavy) cream - whipped
4oz (100g) sugar
1-2 cups of pistachio nuts, shelled and blanched*,
1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract
*blanched = if you have time, then blanching can help the recipe; place the nuts in a heatproof bowl and pour boiling water over them. After 1-2 minutes, carefully drain and peel. Ensure you dispose of the hot water safely.
Method: In a blender place the eggs, milk, sugar and all the nuts and blend until you get a smooth mixture. Pour the mixture into a saucepan and heat gently, stirring continuously and wait until it thickens.
IMPORTANT: DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
When you test the mixture over the back of your spoon and it forms a film then it's time to remove the saucepan from the heat and let the mixture cool thoroughly. When cooled, add the vanilla and almond extracts and carefully fold in the whipped cream. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions. Serves 6-8