1 1/4 cups pistachios
2 1/2 cups milk
1 cup sugar
1 cup heavy
Shell the pistachios. Blanch the nuts by placing them in a bowl and pouring
boiling water over them. Let stand for 1 minute. Drain, and peel the pistachios.
Blend the nuts, milk, eggs, and sugar until you have a green smooth liquid.
Pour into a saucepan. Cook over low heat until the custard thickens, about 25
minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla
and almond extracts. Stir and fold in whipped cream and freeze according to
your ice cream makers instructions.