Natural Pistachio lce Cream
1. Roast pistachios, blend with a little milk into a paste, and strain if desired.
2. Heat remaining milk, cream and half the sugar until warm to fully dissolve sugar.3. Beat egg yolks with remaining sugar, pour into warm milk mixture, return to heat and cook to 180'F (82'C )without boiling.
4. Add pistachio paste to mixture, stir well, cool, chill mixture.Churn in ice cream maker.
5. Transfer to an airtight container and freeze for at least 2 hours to firm up.
(Tip: You can use hazelnuts, macadamia nuts, almonds as substitutes. Retaining nut pieces can add textural dimension.)
