No-Churn Pistachio Ice Cream

• 1/2 + 1/4 cup shelled pistachios (toasted and cooled)
• 50 + 50 grams sugar
• 360 ml total milk
• 360 ml heavy cream
• 3 eggs + 2 egg yolks
• 1/4 + 1/8 teaspoon almond extract
• 1/4 teaspoon vanilla extract

Put collectively dinner Mode

Prevent your cowl from going darkish

1. In a food processor, grind 1/2 cup of the toasted pistachios and 50 grams of sugar collectively until stunning. Place apart.
2. Raise the milk, cream and 50 grams of sugar to a boil in a gargantuan saucepan. Plug within the pistachio combination and lift the aggregate abet to a boil, whisking constantly.
3. In a separate bowl, lightly hunch the eggs and egg yolks. Step by step pour within the hot milk combination into the eggs whereas whisking constantly. Pour the egg-milk combination abet into the saucepan and put collectively dinner over low warmth until it thickens and reaches 170 degrees on a thermometer whereas stirring once quickly with a spatula. Elevate some distance from warmth and sieve custard true into a gargantuan bowl. Plug within the almond and vanilla extracts and enable to chill to room temperature. Divide the custard between two freezer bags and freeze in a single day.
4. Destroy up the frozen custard into chunks the exercise of a spatula. It could most likely perchance well perchance be more uncomplicated to let the frozen custard take a seat at room temperature for a few minutes before attempting to interrupt it up. Switch the chunks into the food processor and activity until the aggregate is subtle and lightens in coloration factual a breeze; be cautious to no longer encompass too worthy air. I did this in two batches this ability that of my food processor is on the smaller aspect.
5. Predicament the ice cream true into a container, distributing the final 1/4 cup of pistachios on top of the layers as you switch. Freeze until fully company.