PISTACHIO ICE CREAM
1 1/4 cups
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream whipped
1 teaspoon
1 teaspoon
Shell the pistachios.
Blanch the nuts by placing them in a bowl
and pouring boiling water over them.
Let stand for a few minutes then drain.
Peel the pistachios.
Blend the nuts, the milk, the eggs,
and the sugar until you have a green smooth liquid.
Pour into a saucepan.
Cook over low heat until the mixture thickens,
about ne half hour.
Do not boil or it will curdle.
Let the mixture cool
.. add vanilla and almond extracts.
Stir and Fold in whipped cream.
Freeze in an ice cream maker,
according to manufacturer’s instructions
or in a container in your freezer.
If you use the bowl in freezer method,
remove the bowl from the freezer every 30 minutes
and whisk the ice cream for a minute .
The frozen custard on the sides of the bowl
should be moved into the rest of the mixture.
(
geocities.com/green_cache)