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1 cup (180 g) shelled raw pistachios 3 cups whole milk 3/4 cup (150 g) sugar
Pistachio Ice Cream is a classic, but it is very difficult to find a good one in the stores. Most are done with colorants and flavoring ingredients instead of real pistachios. It is easy to see if the gelato maker has used artificial pistachio just by looking at the color. Ice cream with real pistachio nuts will be a darker green and have a great natural pistachio flavor!
Reserve 2 tablespoons of pistachios for decoration. Grind the pistachios in a food processor until reduced to a fine powder. Place milk and sugar in a saucepan over medium heat. Stir to dissolve the sugar.
When the sugar is dissolved and the milk starts bubbling, turn off the heat. Add the pistachios, and set aside to cool to room temperature. Place in the refrigerator for several hours or better overnight.
When the pistachio mixture is cold, transfer it to an ice cream maker and follow the ice cream machine instructions.
Transfer to a container and place in the freezer.
*** NOTE *** I like to feel the pistachios’ texture in the ice cream, but it can be a little granular. To obtain a smooth compound, place the milk/pistachio mixture into a fine sieve of a strainer lined with cheesecloth. Press and squeeze all the liquid out of the nuts, then transfer the liquid pistachio extract into the ice cream maker and prepare the gelato.