1940's Pistachio Ice Cream: Ice Cream by the Decade

Full Recipe:
Pistachio Ice Cream

Main Ingredients:
3 ½ cups Cream base
½ tsp Vanilla extract
½ tsp Almond extract
½ cup finely ground pistachios

Directions:
Pistachos:
In a food processor add ½ cup pistachios and pulse until they are finely ground.
Save some crumbs to add to the top.
Set aside until ready to use.

Ice Cream:
In a bowl combine cream base, vanilla and almond extracts, and ground pistachios, whisk to combine.
Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
Turn off the machine and remove the dasher.
Fill the ice cream container, top with remaining pistachio crumbs.
Cover and freeze for 8 hours or overnight.

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