Makes about 1 quart

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⅔ cup shelled unsalted pistachios (plus ⅓ to ⅔ cup if you want to add whole ones to your ice cream)

2⅔ cups whole milk

1 tablespoon plus 2 teaspoons cornstarch

2 ounces (4 tablespoons) cream cheese, softened

½ teaspoon fine sea salt

1½ cups heavy cream

¾ cup sugar

¼ cup light corn syrup

½ teaspoon almond extract

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PREP

1. Spread the ⅔ cup pistachios out on a small baking sheet and toast in the oven for 10 to 12 minutes, until fragrant and just starting to brown. Remove from the oven and pulverize in a food processor until the pistachios become a very smooth paste.

   Mix about 2 tablespoons of the milk with the cornstarch in a bowl to make a smooth slurry. Whisk the cream cheese, pistachio paste, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

COOK

1. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and whisk in the cornstarch slurry.

   Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

CHILL

1. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.

   Pour the mixture into a 1-gallon ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE

1. Pour the ice cream base into the frozen canister and turn on the machine. Pour the almond extract into the opening in the top of the machine and continue to spin the ice cream until thick and creamy.

Pack the ice cream into a storage container, layering it with the whole pistachios, if using, as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.