- 3/4 cup sugar
- 2 cups whole milk
- 1 teaspoon almond extract
- 5 large egg yolks
- 2 drops green food coloring
Step 1: Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan.
Step 2: Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan.
Step 3: Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
Step 4: Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
Step 5: Process custard in ice cream maker according to manufacturer’s instructions. Transfer to covered container and freeze.
Step 6: (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.