1-1/4 cups pistachio
2-1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream, whipped
1 teaspoon almond extract
1 teaspoon vanilla extract

Shell the pistachios.

Blanch the nuts by placing them in a bowl and pouring boiling water over it.

Let stand for 1 minute. Drain, and peel the pistachios.

Blend the nuts, milk, eggs, and sugar until you have a green smooth liquid.

Pour into a saucepan.

Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle.

Let the mixture cool and add vanilla and almond extracts.

Stir and fold in whipped cream.

2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans

Combine the light cream, sugar, and butter in a medium saucepan.

Cook, stirring constantly over low heat until bubbles form around the edges of the pan.

Let the mixture cool and put it in the ice cream machine.

Stir in heavy cream and vanilla.

Freeze as directed by your machine’s manufacturer.

Add the pecans after the ice cream begins to harden.