Recipe - Pistachio Ice Cream

2 One half cup Milk
3 Eggs
1 cup Sugar
1 cup Whipping cream, whipped
1 One fourth cup Pistachio nuts.
1 tablespoon Pure vanilla extract
1 tablespoon Pure almond extract

BLANCH the nuts by placing in a bowl for one minute and pouring boiling
water over it ( the nuts should be out of the shells). Drain and peel.
BLEND the nuts, the milk, the eggs, and the sugar until you have a green
smooth liquid. Pour into a saucepan. COOK over low heat until the custard
thickens, about 25 minutes or so. Do not boil or it will curdle. COOL. When
cool, add vanilla and almond extracts. Stir. FOLD in whipped cream.

FREEZE in an ice cream maker or in a container or bowl in your freezer. If
you use the bowl in freezer method, you should pull the bowl out 2 or 3
times and mix the mixture with a mixer. The frozen custard on the sides of
the bowl should be moved into the rest of the mixture. This incorporates
air and breaks up ice crystals.

This ice cream takes a LOT of time, particularly considering that you have
to blanch the nuts. If you don't mind lots of peel in your ice cream, you
can pass, but this makes a really unsavory ice cream.

If you've never had homemade ice cream before, you will be surprised at the
richer, tastier, smoother, and denser ice cream a homemade version will
give you. You will have to soften it before scooping it, as real ice cream
always requires.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini