Pistachio Ice Cream

Ingredients:
• 3 cups and a half cup of whole milk• promises Vanilla• 9 eggs yolks• cup of caster sugar• a few drops of almond extract• a few drops of green food color• cup of peanuts milledHow to prepare:
Pour the milk in a saucepan with heavy bottom and add the vanilla and promises to leave the fire until boiling. Remove pot from heat and leave the milk aside for 15 minutes.
Beat egg yolks with the sugar in a bowl to become pale in color. Raises the promise of vanilla milk, and add milk slowly to egg mixture, stirring constantly with a wooden spoon.
Strain the mixture into double boiler and cook over low heat for 10 to 15 minutes, with constant stirring, until the mixture condenses and sticks to existing body of the spoon. The mixture should not boil but never coagulates.
Raise the custard from the heat and leave to cool for at least an hour, with the move between now and then to get without a layer on its surface.
When the custard is cooled, add the almond extract and food color, if used, to make the custard pale green in color.
Finely chopped pistachios.
In case of non-use machine, ice cream, puddings preserves in a bowl of ice resistance within the binding section of the refrigerator, without cover, for an hour to two hours, or until the edges begin freezing.
Transfer custard to a bowl and stir with a fork or fails in a blender until smooth food. Add chopped pistachios to it, and then returned to the Department of binding of the refrigerator and keep it with a lid.
Note
If the use of ice-cream machine, it fails in the cold custard machine and immediately prior to freeze the ice cream is added to the chopped pistachios.