Pistachio Ice Cream
NOTE: Unlike
artificially flavored and colored bright green versions, this
pistachio ice cream tastes like nuts. The color is tan and comes
from shelled, unsalted nuts sold in health foods stores. The nuts
are toasted to bring out their flavor, ground, infused into the
milk, and then strained out. If you want, fold in an additional
one-third cup toasted, chopped nuts when the churning is almost
completed.
3/4 cups whole milk
13/4 cups heavy cream
11/4 cups shelled, unsalted pistachio nuts, toasted (see figure 18) and ground fine in food processor
3/4 cup sugar
4 large egg yolks
1/2 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, heating milk and cream almost to boiling point. Add nuts to hot milk and cream and steep 30 minutes. Pour milk-cream mixture through fine-mesh strainer and into clean saucepan, pressing down on nuts to extract as much liquid as possible (see figure 20). Discard nuts. Proceed with recipe step 1, heating flavored milk and cream and 1/2 cup sugar to 175 degrees.