• 3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
• 3/4 cup sugar
• 2 cups whole milk
• 1 teaspoon almond extract
• 5 large egg yolks
• green food coloring

Directions

Finely grind pistachios and 1/4 cup sugar together in a food processor. Place pistachio mixture, milk and almond extract in medium saucepan. Slowly bring to boil. Whisk yolks and remaining sugar in bowl. Gradually whisk hot milk mixture into yolk mixture. Place all ingredients back in saucepan. Over medium-low heat, stir constantly until mixture thickens slightly like a custard, about 8 minutes (do not boil). Add a drop or two of food coloring. Refrigerate 4 hours or more. Process in ice cream maker according to manufacturer's instructions. Keeps about 1 to 2 week in freezer.