Pistachio Ice Cream

1.2L

3 hrs + overnight chill

A custard-based pistachio ice cream infused by steeping roasted pistachios in warm milk and cream, then churned until soft and creamy.

prepChill ice cream maker freezer bowl according to manufacturer instructions
590 ml whole milk	Steep milk, vanilla & pistachios 1–2 hrs	Reheat with cream & salt to boil	Temper yolks, return to pan, cook until thickened	Stir in almond extract, strain, cool & chill overnight	Churn 20 min, add pistachios, freeze 2 hrs
1 whole vanilla bean, halved and seeds scraped
65 g granulated sugar (for steeping)
210 g chopped roasted unsalted pistachios, shelled (for steeping)
270 ml double cream
pinch salt
6 large egg yolks	Beat egg yolks & sugar until pale
65 g granulated sugar (remaining)
1/4 teaspoon pure almond extract
90 g chopped roasted unsalted pistachios, shelled (for churning)

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