Pistachio ice cream
|1 l||full cream milk|
|3 cup||pistachios — unsalted, shelled (1 cup roasted and crushed, reserve for the topping)|
|green food colouring|
Combine the 2 cups of pistachios and 1 cup of sugar in the processor and grind.
Bring the pistachio mixture and milk to a boil in a large saucepan. Remove from the heat and add the food colouring.
Whisk the egg yolks and remaining 1 cup of sugar in a medium bowl. Gradually whisk in the warm milk mixture.
Return the mixture to the saucepan. Cook on low heat until the mixture thickens – stirring constantly for 10-15 minutes; do not let it boil.
Strain into a large bowl and allow to chill until cold, about 2 hours.
Stir in whipping cream and some of the chopped pistachios into the mixture. Pour the mixture into the ice-cream maker and churn.
Transfer to a freezable container and freeze.