Recipes : Pistachio Ice Cream : Food Network

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Pistachio Ice Cream
Recipe courtesy Emeril Lagasse, 2001

Ingredients
1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
1 cup whipped cream, for garnish
1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish

Directions
Finely grind 1 cup of the pistachios and 1/2 cup of

the sugar in a food processor, being careful not to turn the mixture into butter.
Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.

Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to
blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add
the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook
over low heat, stirring occasionally, until the custard thickens enough to coat
the back of a spoon and reaches 170 degrees on an instant-read thermometer, about
6 minutes.

Remove from the heat and strain into a large bowl. Add pistachio mixture and
almond extract. Cover with plastic wrap, pressing down against the surface to keep
a skin from forming, and chill in the refrigerator for at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine.
Freeze according to the manufacturer's instructions. After the ice cream is made,
transfer to an airtight container and freeze until ready to serve.

Garnish with whipped cream and toasted pistachios.