Pistachio Ice Cream

Preparation

1. Step 1

   Place rack in the center of oven; preheat oven to 350°F. Spread ¾ cup unsalted shelled pistachios in an even layer on a small rimmed baking sheet and toast until fragrant and slightly darker in color, 8–10 minutes. Set aside to cool, then coarsely chop.

   Step 2

   Meanwhile, finely grind remaining 1 cup pistachios, ¼ cup (50 g) granulated sugar, and a pinch of salt (preferably kosher) in food processor. Bring 2 cups whole milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat and whisk in ½ tsp. almond extract.

   Step 3

   Whisk 4 large egg yolks and remaining ½ cup sugar (100 g) in medium bowl until no streaks remain and color has lightened slightly. Gradually whisk in hot milk mixture. Return mixture to saucepan and cook over low heat, stirring constantly, until it thickens and leaves trail on back of spoon when a finger is drawn across, about 10 minutes (do not boil). Pour custard through fine-mesh strainer into large bowl. Refrigerate until cold, about 2 hours.

   Step 4

   Stir 1 cup heavy cream and chopped pistachios into ice cream mixture and process in an ice cream maker according to manufacturer’s instructions. Transfer to container and freeze.

   Do Ahead: Ice cream can be prepared 3 days ahead; keep frozen.

   Photo by Travis Rainey, Food Styling by Emilie Fosnocht

   Editor’s note: This pistachio ice cream recipe was first printed in the August 1999 issue of ‘Bon Appétit’ and on Epicurious in August 2004. Head this way for more of our favorite ice cream recipes →