Continuing with my ice cream/gelato creations here's the newest recipe:
3/4 cup + 2 tablespoons roasted, unsalted shelled pistachios
3/4 cup sugar
2 cups goat milk
1 tsp almond extract
6 large egg yolks
Finely grind the pistachios and 1/4 cup of sugar in a food processor.
In a medium-sized, heavy-bottomed saucepan, heat the milk, pistachio mixture and almond extract. Bring the mixture just to a boil. Remove from heat.
Meanwhile, whisk the yolks with the rest of the sugar until the mixture is a pale yellow color. Slowly pour the milk into the eggs while whisking constantly. Return the egg-milk mixture to the saucepan and cook over medium heat, whisking constantly. DO NOT BOIL. When the mixture begins to thicken and coats the back of a spoon, remove pan from heat and strain into a bowl.
Place the bowl in an ice-bath and let stand until chilled.
Freeze in an ice cream maker according to the manufacturer’s instructions.