Ingredients:

Directions:

Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours before you attempt to churn your ice cream.

Make the pistachio paste. In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. With your food processor running, drizzle the heavy cream through the feed tube and process until a thick paste forms. Set aside.

Make the ice cream base. In a heavy bottom saucepan over medium heat, warm the half and half and the sugar, stirring occasionally until the sugar is completely dissolved. In a separate bowl, whisk the eggs yolks until they become pale yellow and thicken slightly. Temper the egg yolks by whisking about 1/2 cup of the warm half and half/sugar mixture into the eggs yolks. Then whisk the tempered egg yolks into the saucepan with the remaining half and half/sugar mixture. Cook over medium heat, stirring constantly, until the ice cream base thickens and coats the back of a spoon, about 5 minutes. Remove from the heat. Add the heavy cream, almond extract and the pistachio paste, whisking until the pistachio paste is evenly distributed and there are no more visible clumps.

Transfer the ice cream base to a clean bowl. Cover with plastic wrap, pushing it all the way down so it touches the surface of the ice cream base to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours (I refrigerated mine overnight).

Once chilled, pour the ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve (this should take about 20 minutes). Add the dark chocolate and churn for another 2-3 minutes, or until the chocolate is evenly distributed.

Transfer the ice cream to a freezer-safe container and place in your freezer. The ice cream should become firm in about 4 hours. Enjoy!

Source: floatingkitchen.net