If you can't find shelled pistachios for the ice cream, just sit down with your family and friends, and shell one pound of pistachios. Everyone will take pride in the finished product, and you'll have made a memory.
- 2 cups shelled pistachios (1lb. with shells will render 2 cups unshelled)
- 3 tbsp. butter
- 1/4 cup cornstarch
- 2 1/4 cups sugar
- 1/2 tsp. salt
- 5 cups whole milk
- 4 eggs
- 4 cups heavy cream
- 1 tbsp. almond extract
- 1 tbsp. vanilla extract
- 8 drops green food coloring (optional)
- 15 lbs crushed ice (for ice cream freezer)
- salt for ice cream freezer
How to Make Pistachio Ice Cream
Coarsely chop pistachios. Melt butter in a skillet, and saute pistachios for 8-10 minutes, until toasted. Set aside.
Combine cornstarch, sugar and salt in a large saucepan. Add milk and mix well. Cook mixture for 15-20 minutes, until thickened, stirring constantly. Remove from heat.
In a separate bowl, beat eggs with an electric hand mixer. While mixing, add in hot milk mixture, one spoonful at a time, until you have added approximately 1 1/2 cups of the mixture. Return egg mixture to the saucepan containing the remaining thickened milk, combining well. Return to heat and cook for 1-2 minutes. Remove from heat. Transfer to a mixing bowl, cover, and chill for 2 hours.
Combine chilled mixture with the cream, extracts and coloring. Mix well, then add sauteed pistachios. Pour mixture into the canister of a 4 quart ice cream freezer. Freeze according to the manufacturer's directions. After the ice cream has been frozen, store ice cream in the freezer overnight, allowing it to "ripen."
Makes 1 gallon.