PISTACHIO ICE CREAM

2 cups whole milk

2 cups heavy cream 1 cup granulated sugar 7 egg yolks

2 cups shelled pistachio

kernels

1 1/2 teaspoons salt

1/2 teaspoon vanilla

1/4 teaspoon almond

extract

Green food coloring

In a medium saucepan, combine milk, cream and sugar and heat gently until small bubbles form around the edge of the pan.

In a medium bowl, whisk egg yolks. When milk mixture has just begun to form bubbles, carefully ladle out a cup of warm milk mixture and whisk it into the yolks.

Pour the yolk-milk mixture into the remaining milk and keep it on medium-low heat.

Continue whisking until mixture thickens and coats the back of a spoon.

Do not overcook or it will scramble the eggs. Remove from heat and pour into the jar of a blender.

Add pistachios, salt, vanilla and almond extract. If desired, add a few drops of food coloring. Pour mixture through a sieve and then put it in a covered container and refrigerate overnight.

When ready to churn ice cream, follow directions for your ice cream maker. Remove ice cream from maker and put in a covered container in the freezer for at least 2 hours before assembling sandwiches. Makes 1 quart.

Per 1/2 cup: 581 calories (percent of calories from fat, 66), 12 grams protein, 38 grams carbohydrates, 4 grams fiber, 44 grams fat (18 grams saturated), 276 milligrams cholesterol, 460 milligrams sodium.