Pistachio Marshmallow Ice Cream

If you don't have an ice cream freezer, whip the heavy cream before mixing it in at the last, pour the mixture into a casserole-type pan and freeze it in the freezer (still-freeze method).

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  cups  light cream
• 30  large marshmallows
• 1⁄4 teaspoon  green food coloring
• 1⁄8 teaspoon salt
• 1⁄2 teaspoon  almond extract
• 1⁄2 teaspoon vanilla extract
• 2  cups heavy cream
• 1  cup  finely chopped pistachio nut

Directions

1. In top of double boiler, combine light cream and marshmallows.
2. Heat, while stirring, until the marshmallows melt and mixture is blended.
3. Cool for 20 minutes.
4. Add the food coloring, salt, almond and vanilla extracts, heavy cream and nuts.
5. Mix well.
6. Freeze according to the ice cream maker manufacturers instructions (makes 1/2 gallon).