PREP TIME: 15 minutes
COOK TIME: 15 MIN + 5 HR CHILL
1 cup roasted, salted pistachios, roughly chopped
3/4 cup sugar
2 cups heavy cream
1 1/4 cups 2% milk
1/2 teaspoon salt
5 egg yolks
In a saucepan, combine the pistachios, sugar, cream, milk and salt. Stir to combine. Set the pan over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture just begins to bubble around the edges. Remove from the heat, cover, and let the mixture steep for 15 minutes.
In a bowl, whisk together the egg yolks to break them up. Uncover the cream mixture and put the pan back on the stove over medium-high heat. When the mixture starts to simmer, turn the heat down to medium. Carefully scoop about 1/2 cup of the hot-cream mixture and slowly add it to the eggs yolks, whisking constantly. Repeat with another 1/2 cup of the hot-cream mixture. Carefully pour the egg mixture back into the pan and cook over medium heat, stirring slowly and continuously with a rubber spatula, until it is thickened and coats the back of the spatula. This should take no more than 5 minutes; do not allow the custard to boil.
Pour the custard into a clean bowl. Set the bowl into an ice water bath and cool the custard to room temperature, stirring occasionally. Remove the bowl from the bath, cover, and refrigerate until well chilled, at least 2 hours.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Enjoy right away or, if you prefer a firmer ice cream, transfer it to a chilled container, cover and freeze until firm, at least 3 hours.
Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org.) Recipe by Sarah Bates of The Chef Next Door.
Printed in the August 21, 2016 - September 3, 2016 edition.