Pistachio Ice Cream

The best pistachios come from Iran, but they cannot be bought in the United
States due to sanctions. Maybe one day we will see a government in Iran that
is truly representative of its great people and culture, and the rest of the
world will follow suit by dropping the crippling sanctions. But I digress from
my humble website about ice cream into hopes and dreams of a brighter future for an ancient civilization.
...

1. Roast the pistachios in the oven at 350F for 10-15 minutes. Allow them to cool completely.
2. Blend the pistachios in only the milk on medium speed until the pistachios are pebble-sized. Blending too smoothly will result in a difficult to strain batter.
3. Combine the mixture with the cream, salt and sugar in a sauce pan and heat for 20 minutes on medium-low, stirring frequently.
4. Cool completely, preferably allowing the mixture to spend a night in the refrigerator.
5. Churn in your ice cream maker according to the machines instructions.

Ingredients:

1 cup unsalted, shelled, raw pistachios
500ml heavy cream
250ml evaporated milk
150g granulated sugar
5g kosher salt

Alternate instructions using sous vide method:

1. Roast the pistachios in the oven at 350F for 10-15 minutes. Allow them to cool completely.
2. Blend the pistachios in only the milk on medium speed until the pistachios are pebble-sized. Blending too smoothly will result in a difficult to strain batter.
3. Combine everything in a vacuum seal bag.
4. Sous vide at 185F for 30-45 minutes.
5. Agitate the bag until all ingredients are completely incorporated.
6. Cool completely, preferably allowing the mixture to spend a night in the refrigerator.
7. Churn in your ice cream maker according to the machines instructions.