Almond and Pistachio Ice Cream

What You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
1/2 t almond extract
2 C whipping cream, chilled
1/2 t green food coloring
1/2 C pistachios, chopped

How to Make It:

Place the sugar and salt into a saucepan over medium heat.
Add the milk stirring to blend well.
Blend the egg yolks in well.
Cook the mixture for 3 minutes, stirring continuously until bubbles begin to form.
Cool the mixture to room temperature.
Add the vanilla and almond extracts.
Blend the whipping cream into the mixture thoroughly.
Add the food coloring and stir well.
Transfer to your ice cream maker and freeze according to the directions.
Fold in the pistachios and ripen 4 hours.

Makes 1 quart of ice cream

To make this ice cream without an ice cream maker, follow the directions to where the mixture is cooled to room temperature. Stir in the vanilla and freeze the mixture for 45 minutes mushy. Place the whipping cream in a chilled bowl and beat until soft peaks form. Transfer the partially frozen ice cream to a second chilled bowl. Beat the mixture until smooth. Add the whipping cream mixture, the almond extract, food coloring and pistachios and stir until well combined. Freeze in 2 freezer trays until firm.