Ingredients
Scale
- 2 cups shelled unsalted pistachios
- 4 cups whole milk
- 1 cup sugar
- 3 tablespoons cornstarch
Instructions
- Finely grind pistachios in a food processor until they resemble coarse sand. Transfer to a bowl.
- Place 3 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.
- Combine the remaining 1 cup of milk, sugar, and cornstarch in a bowl. Whisk until smooth, then stir into the hot milk.
- Return pan to medium heat and cook, stirring constantly, until the mixture thickens, approximately 10 minutes.
- Pour the hot milk mixture over the ground pistachios. Stir to combine. Allow to cool to room temperature, cover, and refrigerate overnight.
- Strain the mixture through a fine mesh strainer into a bowl, pressing the pistachios firmly with the back of a spoon to extract all the liquid. Discard the solids.
- Process the strained mixture in an ice cream maker according to manufacturer’s directions. Transfer to a container and freeze until firm, at least 2 hours.
- Prep Time: 15 minutes
- Chilling Time: 8 hours
- Cook Time: 20 minutes