Pistachio Ice Cream

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Traditionally I make either Bread and Butter Pudding or Chocolate Stout Cake for dessert for St. Patrick’s Day. But sometimes, after a large meal, I want to serve something light. If you feel the same, then this pistachio ice cream is St. Patrick’s Day perfection. No, it doesn’t contain Irish whiskey, but, if you use food coloring, it is green, and who doesn’t love a green dessert on St. Patrick’s Day? This is a wonderful make ahead dessert that will please both young and old.

 Pistachio Ice Cream

 1 cup shelled pistachios

¾ c. sugar, divided

2 c. whole milk

1 vanilla bean

1 T. pistachio powder* (or 1 t. pistachio flavoring)

2 large egg yolks

2 large eggs

1 c. heavy cream

10 drops green food coloring, optional

½ c. shelled, salted pistachios, chopped

 Bring pistachios, sugar, milk, and vanilla bean to a boil in heavy large saucepan. Remove from heat. Whisk in pistachio powder or flavoring.

 Whisk together eggs, egg yolks, and remaining ½ cup sugar in a medium bowl. Gradually (I cannot emphasize this enough) whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and coats the back of spoon, stirring constantly, about 10 minutes (DO NOT BOIL! I’m warning you.). Strain through a medium mesh sieve into large bowl. Chill until cold, about 2 hours, but preferably overnight.

 Whip the heavy cream until soft peaks form. Fold the cream and the chopped pistachios into the custard along with the food coloring, if desired. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze.

*You can buy this commercially, or make your own. Directions: Bring a pot of water to boil. Blanch 1 lb. raw pistachios for 20 to 30 seconds. Drain and pat dry. Spread onto a lined sheet tray and allow to dry overnight. Grind the pistachios in a food processor being careful not to allow the nuts to turn to butter. Sift; discard any large pieces that remain.