* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pistachio Ice Cream
 Categories: Desserts
      Yield: 4 servings
 
      3 c  Milk
      1 c  Unsalted shelled pistachios,
           Finely ground
      6    Egg yolks
  1 1/4 c  Superfine sugar
        pn Salt
    1/2 ts Almond extract
           Greenfood coloring
           (optional)
 
  Bring the milk to the boil, simmer for 1 minute and remove from the
  heat. Stir in the ground pistachios and set the mixture aside to
  infuse for about 30 minutes. Strain it through a fine sieve. Beat the
  egg yolks, sugar and salt together until the mixture is very pale and
  the whisk leaves a trail. Slowly add the warm, flavoured milk,
  whisking all the time. Return the mixture to the pan and cook over a
  very low heat, stirring constantly, until the custard is thick enough
  to coat the back of a wooden spoon. Set the custard aside and stir it
  occasionally as it cools. Add the almond essence (extract) to the
  cool custard, and the food colouring, if using. Stir well. Pour into
  freezer trays and still-freeze, whisking the mixture once or twice
  during freezing.
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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