Pistachio Ice Cream Maker Recipe for 8

Instructions:

1. Place the raw pistachios in the food processor and pulse until they form a coarse meal.
2. Continue processing on high, adding the neutral oil and salt, for 3-5 minutes until the mixture transforms into a glossy, fluid butter.
3. In a large bowl, whisk together the chilled whole milk and honey until fully integrated.
4. Stir in the homemade pistachio paste, vanilla extract, and almond extract.
5. Slowly pour in the heavy cream, whisking gently to combine without incorporating too much air.
6. Cover and refrigerate the mixture for at least 4 hours.
7. Pour the chilled mixture into your frozen ice cream maker bowl and churn according to the manufacturer's instructions (usually 15-25 minutes).
8. During the final 2 minutes of churning, pour in the chopped roasted pistachios.
9. Stop churning when the ice cream reaches a soft-serve consistency.