Pistachio Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup milk
• ¾ cup sugar
• 6 egg yolks
• 2 tbsp Amoretti® Pistachio Butter Artisan
• Amoretti® Natural Pistachio Flour, optional topping
• Amoretti® Crema di Dark Chocolate Syrup, optional topping

• ice cream maker

Directions

1. In a medium saucepan, heat milk, cream, and sugar to a simmer.
2. In a large bowl, lightly beat the egg yolks.
3. Gradually pour the warm milk into the egg yolks, whisking constantly.
4. Return mixture to saucepan and cook over medium heat, stirring with a wooden spoon until the mixture thickens slightly and coats the back of the spoon, 178℉(82°C). If small egg lumps begin to show, remove from heat immediately.
5. Stir in Pistachio Butter Artisan until well combined.
6. Pour the mixture through a sieve or fine strainer into a clean bowl. Cover and chill at least 4 hours or overnight.
7. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
8. Sprinkle with Pistachio Flour and drizzle with Crema di Dark Chocolate Syrup if desired.