Pistachio Ice Cream

MAKES: 1/2 gallon

PREP: 8 Hr 5 Min

COOK TIME: 20 Min

Many years ago, when our kids were little, we frequented a little ice cream stand called Moxie's outside of Troy, New York - where we're from. They had incredible, luscious flavors. Unfortunately, we haven't gotten back there in years, and finding really flavorful pistachio ice cream is a rarity, so I figured it was time to make a homemade version. You know, it's as tasty as I remember it, but now I get to wipe it off my grandchildren's' faces!

What You'll Need

6 cups half-and-half
1 cup sugar
4 eggs
1 package (4-serving size) instant pistachio pudding and pie filling
1 cup pistachios, coarsely chopped
1 1/2 teaspoon vanilla extract

What to Do

In a soup pot, combine the half-and-half, sugar, and eggs; mix well. Cook over medium-high heat for 20 minutes, stirring constantly until thickened; the mixture will boil.
Remove from the heat and stir in the pudding mix, pistachios, and vanilla; allow to cool completely.
Pour into an airtight container and freeze for at least 8 hours, or until firm.