This is my favorite ice cream recipe. It’s not too sweet and yet still very delicious and creamy

Ingredients:

• 3 eggs,
• a pint (500ml) milk,
• 1/2 pint (250ml) double (heavy) cream - whipped,
• 4oz (100g) sugar
• 1-2 cups of pistachio nuts, shelled and blanched*,
• 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract

PROCEDURES:


• To Blanche pistachio nuts place the nuts in a reliable heatproof medium sized bowl then soak the pistachio nuts with hot boiling water for 1 to 2 minutes. Carefully drain then peel
• Mix sugar, milk, eggs and nuts with the use of a blender. Blend until the mixture is smooth
• Use a saucepan to heat mixture under low temperature keep stirring until it thickens (Be sure to not let it reach is boiling point or it will curdle).
• Test the mixture by checking the film effect, with the use of your spoon remove the mixture from saucepan then allow cooling.
• When the mixture is already cool you may now put almond extract and vanilla then carefully fold with the whip cream
• Place all mixture into ice cream maker and do manufacturer’s instructions.

Enjoy!