Pistachio Ice Cream

Recipe Ingredients

1 cup	198g / 7oz	Egg (large)
1 cup	237ml	Half-and-half
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Almond extract
1 teaspoon	5ml	Vanilla extract
4		Green food coloring - opt
3 cups	711ml	Heavy cream
1 cup	237ml	Unsalted and undyed pistachio nuts - chop

Recipe Instructions

Put the egg, half-and-half, sugar, almond and vanilla extracts and food coloring in a blender and blend on medium speed until the mixture is smooth and all the sugar is dissolved.

Slowly add the cream and continue blending on low speed for 30 seconds.

Transfer the mixture to your ice cream machine and freeze according to manufacturer's instructions. When the ice cream is half frozen, add the nuts.

Source:
Makes slightly more than 1 quart. 520 cal; 45 gr fat; 75% fat. The Miami Herald.

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