Ingredients:

  • 1 cup (120g) raw, shelled pistachios (unsalted)
  • 1 teaspoon neutral oil (like grapeseed or vegetable)
  • Pinch of sea salt
  • 1 cup (240 ml) heavy cream (at least 36% fat)
  • 1 cup (240 ml) whole milk
  • ½ cup (100g) granulated sugar
  • Pinch of sea salt
  • 6 large egg yolks
  • 1 teaspoon vanilla extract (or paste)
  • ¼ teaspoon almond extract (optional)

Instructions:

  1. Toss pistachios with oil and salt, spread on baking sheet, and roast until fragrant and lightly golden. Let cool slightly.
  2. Pulse half of the roasted pistachios in a food processor until a coarse paste forms.
  3. Combine cream, milk, half the sugar, and salt in saucepan. Heat gently over medium heat, stirring occasionally, until just simmering. Remove from heat.
  4. Whisk together egg yolks and remaining sugar in a bowl until pale and thickened.
  5. Slowly drizzle a small amount of the warm cream mixture into the egg yolk mixture, whisking constantly to temper. Then, pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon.
  6. Immediately strain the custard through a fine-mesh sieve into a bowl. Stir in vanilla and almond extract (if using).
  7. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely chilled.
  8. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
  9. In the last few minutes of churning, add the remaining roughly chopped roasted pistachios and the pistachio paste (if made).
  10. Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden before serving.