3/4 cup unsalted shelled pistachios
3/4 cup sugar
2 cups whole milk
1 tsp almond extract
5 large egg yolks
2 drops green food colouring (optional)
Chopped unsalted pistachios
Finely grind 3/4 cup pistachios with 1/4 cup sugar.
Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil.
Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture.
Return mixture to sucepan. Stir over medium low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
Remove from heat and whisk in food colouring. Refrigerate custard until cold, about 3 hrs.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze.
Scoop into glasses or bowls and garnish with chopped pistachios.