Pistachio Ice Cream

Pistachio ice cream is a creamy and nutty frozen treat that is loved by many. It's made with a rich custard base infused with pistachio flavor and loaded with chopped pistachios. Here's a recipe for homemade pistachio ice cream:

Ingredients:

• 1 cup shelled pistachios
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Green food coloring (optional, for a vibrant color)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Spread the shelled pistachios in a single layer on a baking sheet and toast them in the preheated oven for about 8-10 minutes, or until they become fragrant and lightly golden. Allow them to cool completely.
3. Once the pistachios are cooled, finely chop them. You can use a food processor or chop them by hand.
4. In a medium saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it reaches a gentle simmer. Remove from heat and set aside.
5. In a separate bowl, whisk together the granulated sugar and egg yolks until well combined and slightly thickened.
6. Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.
7. Transfer the mixture back to the saucepan and return it to the stove over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
8. Remove the saucepan from heat and stir in the vanilla extract and almond extract (if using).
9. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or until completely chilled.
10. Once the mixture is chilled, stir in the chopped pistachios. If desired, add a few drops of green food coloring to enhance the color of the ice cream.
11. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, creamy consistency.
12. Transfer the pistachio ice cream to a lidded container and freeze for at least 4 hours or until firm.
13. Serve the homemade pistachio ice cream in bowls or cones and enjoy its creamy, nutty goodness!

You can also garnish the ice cream with additional chopped pistachios or a drizzle of chocolate sauce if desired.