Directions

1. In a medium saucepan set over medium-low heat, stirtogether the milk, vanilla bean (including the pod), half ofthe sugar and 1½ cups pistachios. Bring the mixture justto a boil. Remove from heat; let mixture steep for 1 to 2hours. After steeping, add the cream and salt andgradually return the mixture just to a boil over mediumlowheat.
2. When the milk/pistachio/cream mixture is reheating,combine the yolks and remaining sugar in a mediumbowl. Using a hand mixer on low speed or a whisk, beatuntil mixture is pale and thick.
3. Once the milk/pistachio/cream mixture has come to aslight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then returnthe combined mixture to the saucepan. Using a woodenspoon, stir the mixture constantly over the low heat untilit thickens slightly and coats the back of the spoon.This mixture must NOT boil or the yolks will overcook -the process should only take a few minutes.
4. Stir in the almond extract and pour the mixture through afine mesh strainer (discard the vanilla pods andpistachios); bring to room temperature. Cover andrefrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened,about 20 minutes. When the ice cream is almost donechurning, add the remaining toasted pistachios throughthe opening at the top of the ice cream maker. The icecream will have a soft, creamy texture. If a firmerconsistency is desired, transfer the ice cream to anairtight container and place in freezer for about 2 hours.Remove from freezer about 15 minutes before serving.

Makes about 5 cups (about ten ½-cup servings)