Use the basic ice cream base ingredients but these are the differences:Toast 1 c. pistachios. I used the salted kind and eliminated the salt from the cream cheese mixture. Reserve 1/3 c. pistachios for the end.
In food processor, process the pistachios until they are either a paste or very dry powder. Add the 2 T. cream cheese and process until you have a paste.
After cooking the milk/cream mixture and adding in the slurry of cornstarch and milk, take off the heat and add the pistachio/cream cheese mixture. Using an immersion blender, blend until mixed.
Cool one hour in a ice water bath.
Place in ice cream maker, add 1/2 t. pure almond extract and I also added 1/2 t. cream cheese emulsion. Process 60 minutes.
Place in container and mix in 1/3 c. pistachios at the same time. Freeze. I served with Pistachio baklava I found at our Indian grocery. Yummy!
