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Pistachio Ice Cream
Submitted by: Robert W. Woodman, Longmont, Colorado

INGREDIENTS

DIRECTIONS

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2 cups heavy cream, chilled
1 cup whole milk, chilled
1 cup coarsely chopped Heart of the Desert Pistachios nuts
1 cup sugar
1/2 teaspoon vanilla extract
1 drop green food coloring (optional)
 

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Place ingredients in a medium mixing bowl and combine until well blended.  Pour into freezer bowl, turn the machine on and let mix until mixture thickens, about 20-25 minutes.  If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.  Makes 12 (1/2 cup) servings.