Ingredients:
½ cup plus 2 tablespoons undyed, unsalted pistachio nuts
2 tablespoons light corn syrup
1 cup half-and-half
½ cup sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt
1 cup heavy cream
Method:
Place ½ cup nuts and corn syrup in food processor; process for two minutes or until nuts are completely smooth.
Bring half-and-half to a simmer in a saucepan; add sugar until dissolved and remove from heat.
With food processor running, slowly pour half-and-half into nut mixture through feed tube; process until smooth.
Pour mixture through a strainer into a large bowl and cool slightly. Add extracts, salt and cream. Refrigerate until cold.
Stir mixture, then freeze in an ice cream machine according to manufacturer’s instructions, adding last 2 tablespoons of nuts when ice cream is half frozen. Allow machine to mix in the nuts.
When finished, ice cream will be soft but ready to eat.
Recipe courtesy of Foxy Mason.
