Pistachio Ice Cream

Let's Cook

1. Step 1.

   Finely grind in a food processor, but not to a paste: 1 cup pistachios, toasted; 1 cup sugar

2. Step 2.

   Transfer to a medium saucepan and add: 2 cups heavy cream; 1 ½ cups whole milk

3. Step 3.

   Bring just to a simmer over medium-low heat, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a medium bowl, pressing firmly to extract all the liquid; discard the nuts in the sieve. Stir in: 1 teaspoon vanilla; ½ teaspoon almond or pistachio extract

4. Step 4.

   Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

5. Step 5.

   Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, add: ½ cup pistachios, toasted and finely chopped

6. Step 6.

   Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.