Pistachio Ice Cream

1/2 C or 80 g roasted pistachios
4 egg yolks
6 oz sugar/6 oz sugar
2 C half and half
2 T cornstarch
2 C half and half
1 T almond extract

In a food processor, blend pistachios.
Heat ground pistachios over medium low until they smell roasted.
In a stand mixer, combine 6 oz sugar and 4 egg yolks.
Beat until light and fluffy.
In a saucepan, combine 6 oz sugar and 2 T cornstarch.
Add 2 C half and half, and heat until warm.
Add into beating sugar and yolks.
Blend 2 C half and half with roasted pistachios until smooth.
Combine with custard base and almond extract.
Chill before putting into ice cream maker.

LTK, based on Sprig Barton