Long ago and far away I mentioned this ice cream and you said you would like the recipe. Obviously I forgot, because it's not there. I just saw the request again in the archives and found the recipe.
Pistachio Ice Cream
from Bon Appétit | January 1999
(Be sure to read the reviews. Some people loved it and some didn't. I did. I also eat the cooked used pistachios with oatmeal for breakfast.)
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Yield: Makes about 3 1/2 cups
1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped
Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)
http://www.epicurious.com/recipes/food/views/Pistachio-Ice-Cream-5902
Pistachio Ice Cream
from Bon Appétit | January 1999
(Be sure to read the reviews. Some people loved it and some didn't. I did. I also eat the cooked used pistachios with oatmeal for breakfast.)
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Yield: Makes about 3 1/2 cups
1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped
Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)
http://www.epicurious.com/recipes/food/views/Pistachio-Ice-Cream-5902