• 1 1/4 cups (154 g) shelled roasted pistachios 
• 1 1/2 cups (355 ml) whole milk
• 3/4 cup (150 g) granulated sugar 
• 4 large egg yolks
• 1 1/2 cups (355 ml) heavy cream
• 1/2 teaspoon (2 ml) vanilla extract
• 1/8 teaspoon (0.62 ml) almond extract
• Green food coloring 

Instructions

• In a food processor, crush one cup of pistachios with 1/4 cup of sugar.
• In a saucepan over medium heat, combine the crushed pistachios and the milk. Stir the mixture constantly as you bring it just to a simmer (do not boil). Once steaming, remove from heat, cover and soak for at least 1 hour. Strain the mixture through a fine mesh sieve and press the nuts with a spatula to extract as much milk and flavor from the nuts as possible.
• In a small bowl, whisk together the egg yolks and remaining sugar.
• To temper the eggs, slowly add 1/2 cup of the pistachio milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.
• Pour the entire egg mixture back into the saucepan with the pistachio milk mixture. Simmer over medium heat, stirring constantly, until slightly thickened, about 5-10 minutes. Do not boil.
• Remove the pot from the heat. Strain the custard through a fine mesh sieve into a bowl and cool.
• Once cooled, pour in the heavy cream, vanilla, and almond extract. If desired, add one very small drop of green food coloring and stir. Add more if necessary until desired color is reached.
• Roughly chop the remaining pistachios into bite sized pieces to add at the end of the churn. You can also add the strained pistachios in at the end of the churn, if you want.
• Pour the mixture into the ice cream bowl and churn it in the ice cream mode until it reaches the texture of soft-serve ice cream. Add the remaining pistachios during the last 2 minutes of churning.
• Transfer the ice cream to a freezer safe container and freeze for at least 3 hours before serving.