- 2 cups toasted and skinned pistachios
- 1 teaspoon pistachio oil
- 2 ¼ cups whole milk
- 1 ¼ cups heavy cream
- ¾ cup sugar
- 4 egg yolks
- 1 tablespoon Amaretto
- ½ teaspoon vanilla paste
- ¼ cup chocolate shavings, optional
Grind nuts and set aside; place oil, milk, cream and nuts in a heavy sauce pan; bring to a boil; cover, remove from heat and step for 30 minutes; remove and strain, pressing down firmly on nuts to extract all flavor; place strainer mixture into new sauce pan and bring back to a simmer; meanwhile, whisk yolks with sugar until frothy; temper yolks with cream until completely incorporated; place mixture back onto stove using a double boiler; heat until cream is thick enough to coat a spoon.; cool in an ice bath for approx. 1 hour and place in shallow pan in the refrigerator overnight; add Amaretto, and vanilla; custard is then ready to be placed into the ice cream machine to finish, according to machine directions.
*Add chocolate shavings during last 15 minutes of machine churning, if using.