Pistachio Ice Cream

Instructions

1. Place Cooling Bowl in freezer to chill for 24-48 hours prior to making ice cream.

2. Use a food processor to grind ½ cup of pistachios along with ¼ cup of sugar until fine, taking care not to let it turn into a butter consistency.

3. In a large saucepan, bring milk, cream, and ¼ cup of sugar to a slow boil. Pour the ground pistachio mixture into the milk mixture and cook on medium-high heat until it reaches a slow boil again, whisking every minute or so. Then turn off heat.

4. In a mixing bowl, lightly beat eggs and egg yolks. Temper the eggs by gradually pouring in a cup or so of the hot milk/pistachio mixture, whisking vigorously to prevent the eggs from scrambling.

5. Gradually add the yolk mixture back to the saucepan in a slow, steady stream. Cook over low heat, stirring occasionally with a rubber spatula, until it thickens, about 5-7 minutes.

6. Fit a large mixing bowl with fine mesh strainer. Remove from heat and pour through the strainer. Press hard to strain any remaining liquid from the nuts. Add almond and vanilla extracts, whisking to combine.

7. Place the bowl over an ice bath. Cover with plastic wrap, pressing it directly against the mixture to prevent a skin from forming. Chill in refrigerator for at least 2 hours or overnight.

8. When ready to churn, remove the chilled ingredients from the fridge and whisk well. Remove Cooling Bowl from the freezer. Power on the Dash Ice Cream Maker and begin churning before pouring in ingredients. Pour ingredients in through Ingredient Chute, then churn for 20-25 minutes. When churning completes, coarsely chop remaining ¼ cup of pistachios and fold them in. The ice cream will have the consistency of soft serve after churning. For firmer ice cream, transfer to an airtight freezer-safe container and chill for 2-4 hours more or until desired consistency.

9. Scoop, serve, and go nuts!