Pistachio Ice Cream Recipe for 8 Servings Creamy and Silky

Instructions:

1. Roast the 1.5 cups raw shelled pistachios at 325°F (160°C) for 8–10 minutes until aromatic and golden. Note: Keep a close eye on them; they burn quickly.
2. Immediately simmer half of the roasted nuts with the 1 cup whole milk and 2 cups heavy cream in a medium saucepan.
3. Remove from heat and let steep for 30 minutes until the liquid turns a pale green gold.
4. In a separate bowl, whisk the 5 large egg yolks and 0.75 cup granulated sugar together until the mixture is pale and thick.
5. Slowly temper the warm pistachio infused dairy into the egg yolk mixture by streaming it in gradually while whisking constantly. Note: This prevents the eggs from curdling.
6. Return the mixture to the saucepan and cook over medium low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
7. Using a high speed blender, process the remaining roasted nuts with the 1 tbsp neutral oil and 0.5 tsp sea salt until a smooth, microscopic paste forms.
8. Whisk the pistachio paste and 1 tsp vanilla bean paste into the warm custard.
9. Strain the mixture through a fine mesh sieve and chill in the refrigerator for at least 4 hours, preferably overnight. The base should be ice cold before churning.
10. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft serve consistency, then transfer to a container and freeze until firm.