Ingredients

• 2 cups shelled pistachios
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 4 large egg yolks
• ½ cup protein powder (vanilla flavor)
• A pinch of salt

Directions

1. In a food processor, pulse the shelled pistachios until finely ground. Set aside.
2. In a saucepan, heat the whole milk and heavy cream over medium heat until it simmers. Remove from heat.
3. In a mixing bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and almond extract until well combined.
4. Slowly pour the warm milk mixture into the egg yolk mixture, whisking continuously to prevent curdling.
5. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the ground pistachios, protein powder, and salt until fully incorporated.
7. Let the mixture cool, then cover and refrigerate for at least 4 hours or overnight.
8. Once chilled, churn the pistachio mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer the churned ice cream to a container and freeze for a few hours until set.
10. Scoop and serve the High Protein Pistachio Ice Cream, garnishing with additional pistachios if desired.

Nutrition Facts