Old Fashioned Pistachio Ice Cream

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Old Fashioned Pistachio Ice Cream

1/2 cup of sugar
1 tablespoon of cornstarch
1 cup of light cream
1/2 cup of milk
2 eggs, slightly beaten
1/8 teaspoon of salt
1 teaspoon of vanilla
1/2 teaspoon of almond flavoring
1/2 teaspoon of pure food green coloring
1 cup of heavy cream, whipped
1/2 cup of finely chopped pistachio nuts

Set temperature control on refrigerator at lowest.
Mix the sugar and cornstarch in top part of double boiler. Add light cream and milk, stirring smoothly. Bring to a boil, stirring constantly. Stir a little into eggs mixed with salt. Return mixture to double boiler top. Set pan over simmering water. Cook, stirring until mixture thickens. Let cool. add flavoring and coloring.
Pour into freezing tray. Freeze until firm. Turn out of freezing tray into chilled bowl. Beat with electric or hand beater until soft but not mushy. Beat in whipped cream and nuts. Return to freezing tray. Freeze until firm, 4 hours or longer, according to directions with your freezer. Makes 6 servings.

If this mixture is frozen in hand freezer or automatic crank freezer, add nuts when mixture is opened and stirred

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