• 2 cups toasted and skinned pistachios
  • 1 teaspoon pistachio oil
  • 2 ¼ cups whole milk
  • 1 ¼ cups heavy cream
  • ¾ cup sugar
  • 4 egg yolks
  • 1 tablespoon Amaretto
  • ½ teaspoon vanilla paste
  • ¼ cup chocolate shavings, optional


Grind nuts and set aside; place oil, milk, cream and nuts in a heavy sauce pan; bring to a boil; cover, remove from heat and step for 30 minutes; remove and strain, pressing down firmly on nuts to extract all flavor; place strainer mixture into new sauce pan and bring back to a simmer; meanwhile, whisk yolks with sugar until frothy; temper yolks with cream until completely incorporated; place mixture back onto stove using a double boiler; heat until cream is thick enough to coat a spoon.; cool in an ice bath for approx. 1 hour and place in shallow pan in the refrigerator overnight; add Amaretto, and vanilla; custard is then ready to be placed into the ice cream machine to finish, according to machine directions.
*Add chocolate shavings during last 15 minutes of machine churning, if using.


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