|1 c (4 oz/125 g) shelled, unsalted raw pistachio nuts
||toast, cool, chop
||divide in half
||stand 1 hour
||cook until thickened
||cover and chill completely
|3 c whole milk
|1 c double cream
|¾ (6 oz/185 g) sugar
|1 T minced orange zest
|¼ t sea salt
|4 large egg yolks
|1 t vanilla extract
|¼ t almond extract
- Place the nuts on a cookie sheet in a single layer, and toast
about 8 minutes at 350°F. Let cool, then chop.
- Over medium heat, simmer half the pistachios, the milk, cream,
sugar, zest, and salt. Remove from heat, cover, and let stand 1 hour
to infuse the pistachio-y goodness.
- Strain the mixture through a sieve, pressing lightly to squeeze
the liquid out. Discard the pistachios.
- Reheat the milk mixture.
- Gradually pour the hot milk mixture slowly into the eggs, whisking
all the while, then pour the whole thing back into the saucepan.
- Cook the milk/egg mixture over medium-low heat until thickened,
stirring constantly, until the custard thickens enough to coat a
spatula. Do not simmer, or you'll get kind of sweet scrambled
- Pour the custard through a sieve into a bowl. Cool in an ice
bath, then cover and refrigerate until completely cool, at least 4
hours, or up to 1 day.
- Stir in the vanilla and almond extracts and the remaining
pistachios, and freeze in an ice cream maker.
shamelessly stolen from Essentials of Mediterranean cooking