Recipe: Pistachio and Dried Cherry Ice Cream (ice cream maker)

PISTACHIO AND DRIED CHERRY ICE CREAM

1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup coarsely chopped unsalted pistachios
1 cup coarsely chopped dried cherries
4 large egg yolks
1/2 cup sugar
1/2 teaspoon vanilla extract

In a heavy 2-quart saucepan, combine milk, 1 cup of cream, 1/2 cup pistachios and 1/2 cup cherries. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes. Remove from heat and set aside for 20 minutes to steep.

Strain the milk mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a large spoon. Discard pistachios and cherries. Return the milk to the saucepan.

In a separate bowl, combine egg yolks, sugar and remaining 1/2 cup cream. Whisk until smooth.

Gradually whisk about 1/2 cup of the warm milk mixture into the egg mixture until smooth. Pour egg mixture into saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping custard at a low simmer until it is thick enough to coat the back of the spoon, 4 to 6 minutes. Do not let custard boil.

Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine. Nestle the bowl in a larger bowl partially filled with ice cubes and water. Stir custard occasionally until cool. Cover with plastic wrap, pressing it directly onto custard surface to prevent skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

WHEN READY TO MAKE ICE CREAM:
In a small bowl, toss remaining pistachios and cherries together.

Pour custard into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the remaining pistachios and cherries. Churn or stir just until mixed.

Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Makes about 1 quart
Source: Williams-Sonoma Ice Cream