40 mins, plus chilling and freezing time
Pistachio ice cream recipes often suffer from insipid flavor or are loaded with artificial stuff to mimic the taste of pistachio. In our pursuit of true pistachio flavor, we cranked up the amount of nuts. The result: a roasted pistachio–flavored ice cream that will excite the most diffident of ice cream eaters.
1 cup shelled, unsalted pistachios, toasted and cooled
1 cup granulated sugar
1/4 teaspoon fine salt
1 1/2 cups half-and-half
1 1/2 cups whole milk
6 large egg yolks
1/2 teaspoon almond extract
Combine pistachios, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until pistachios are finely ground (make sure they don’t become butter), about 15 seconds.
Combine half-and-half, milk, and pistachio mixture in a large saucepan and bring to a simmer over medium heat (should take about 12 to 15 minutes). Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Meanwhile, whisk egg yolks and almond extract in a large bowl until smooth, foamy, and light in color, about 3 minutes. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.
Pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring constantly, until custard coats the spoon, about 3 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
Pour the custard into a large clean bowl and place over the ice bath to chill, about 15 minutes. Once the ice cream base is lukewarm, cover and place in the refrigerator to chill completely, at least 3 hours or up to 12 hours.
Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.