Things You'll Need:
- 1/2 cup plus 2 tablespoons of shelled pistachio nuts.
- 2 tablespoons of flight corn syrup
- 1 cup of half-and-half
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
- 1/4 teaspoon of salt
- 1 cup of heavy cream
- ice cream machine
- food processor
- small heavy sauce pan
- large strainer
- large bowl
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Step 1
Place 1/2 cup of pistachio nuts and the corn syrup in a food processor. Blend the nuts and corn syrup for approximately two minutes, until the nuts are completely smooth.
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Step 2
Bring to a simmer, in a small heavy sauce pan, the half-and-half. Add the sugar and stir until it is completely dissolved. Remove the mixture from the heat and set aside.
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Step 3
Slowly pour the hot half-and-half and sugar mixture into a running food processor, mixing with the pistachio nut puree. Process until entire mixture is smooth.
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Step 4
Pour the nut mixture through a large strainer and into a large mixing bowl, until all the excess particle remnants are removed.
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Step 5
Allow to slightly cool. Stir in the salt, cream, vanilla and almond extract.
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Step 6
Refrigerate the mixture until cold or overnight. To speed up the process, stick the mixture into the freezer for one to two hours.
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Step 7
Stir the chilled cream mixture and then begin the freezing process in your ice cream machine, following the manufacturer's instructions. Add the remaining two teaspoons of pistachio nuts when the ice cream is semi-frozen, allowing the machine to blend in the nuts well.
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Step 8
Finish it up! When finished, the ice cream will be soft and ready to eat. For firmer ice cream, place the ice cream in a freezer-safe container for approximately two hours or overnight. The longer the stand, the firmer the ice cream.
