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boil. Remove from heat; let mixture steep for 1 to 2 hours.
After steeping, add the cream and salt and gradually return
the mixture just to a boil over medium-low heat.
While the milk/pistachio/cream mixture is heating, combine
the yolks and remaining sugar in a medium bowl. Using a
hand mixer on low speed or a whisk, beat until mixture is
pale and thick.
Once the milk/pistachio/cream mixture has come to a slight
boil, whisk about ¹∕
³
of the hot mixture into the yolk/sugar
mixture. Add another ¹∕
³
of the mixture, then return the combined
mixture to the saucepan. Using a wooden spoon, stir the mixture
constantly over the low heat until it thickens slightly and coats the
back of the spoon. This mixture must NOT boil or the yolks will
overcook – the process should only take a few minutes.
Stir in the almond extract and pour the mixture through a fine
mesh strainer (discard the vanilla pods); bring to room tempera-
ture. Cover and refrigerate 1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. When the ice cream is almost done churn-
ing, add the chopped pistachios through the opening at the top
of the ice cream maker. The ice cream will have a soft, creamy
texture. If a firmer consistency is desired, transfer the ice cream
to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 310 (72% from fat) • carb. 17g • pro. 6g • fat 25g • sat. fat 14g
• chol. 200mg • sod. 140mg • calc. 126mg • fiber 0g
Summer Peach Crumble
Your favorite summer dessert, frozen. You’ll be amazed how much this
ice cream tastes like it was fresh out of the oven.
Makes about 7 cups
1 pound ripe peaches
1 teaspoon fresh lemon juice
2 tablespoons unsalted butter
½ cup packed dark brown sugar
½ cup whole milk
2 cups heavy cream
²∕
³
cup granulated sugar
¼ teaspoon table salt
¼ teaspoon ground cinnamon
2 teaspoons pure vanilla extract
4 large egg yolks
Crumble Mixture
¾ cup rolled oats, not quick cooking
2 tablespoons packed dark brown sugar
3 tablespoons unsalted butter
3 tablespoons unbleached, all-purpose flour
¼ teaspoon table salt
Blanch the peaches: Bring a large pot of water to a boil. While
water is heating, use a paring knife and score an “X” into the
bottom of each peach. Prepare an ice bath by filling a large
bowl with cold water and some ice. Once the pot of water has
come to a boil, carefully dip the scored peaches in by using a
mesh strainer or colander. Only keep the peaches in the water
for about 5 seconds and then immediately transfer to the ice
bath to keep the peaches from cooking. Once the peaches are
cool enough to handle, peel, halve and pit the peaches.