Pistachio Ice Cream Recipe

1. Using a food processor, finely grind 1 cup of pistachios and 1/4 cup of sugar. In a heavy large saucepan, bring the ground pistachio mixture and milk to a boil. Remove the saucepan from heat and stir in almond extract to enhance the flavor.

2. In a medium bowl, whisk together the egg yolks and the remaining 1/2 cup of sugar. Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously. Return the custard to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 10 minutes, taking care not to let it boil). Strain the custard into a large bowl and refrigerate until it becomes cold, which typically takes around 2 hours.

3. Incorporate 1 cup of whipping cream and the chopped pistachios into the custard mixture. Process the combined mixture in an ice cream maker following the instructions provided by the manufacturer. Once done, transfer the prepared ice cream to a container and place it in the freezer. It can be made up to 3 days in advance, allowing you to enjoy homemade pistachio ice cream whenever you desire.