Pistachio Ice Cream
Source: SOAR

2 1/2 cups milk
3 eggs
1 cup sugar
1 cup whipping cream -- whipped
1 1/4 cups pistachio nuts
1 tablespoon vanilla extract
1 tablespoon almond extract

Blanch the nuts by placing in a bowl and pouring boiling water over them. Let sit for 1 min. Drain and peel. 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 min. Do not boil or it will curdle. Cool. When cool, add vanilla and almond extracts. Stir. Fold in whipped cream. Freeze in an ice cream maker or in a container or bowl in your freezer. If you use the bowl in freezer method, you should pull the bowl out 2 or 3 times and mix the mixture with a mixer. The frozen custard on the sides of the bowl should be moved into the rest of the mixture. This incorporates air and breaks up ice crystals.