Home made Pistachio Ice Cream

(This recipe makes 2 quarts. Just double or triple the recipe for larger quantities.)

2 c. milk

1 c. sugar

1/4 t. salt

2 t. almond extract

4 c. cream

1 t. green food coloring

1/2 c. sliced almonds or crushed pistachios (roast @ 350. for 6 minutes)

Heat milk in order to dissolve the sugar. Add the sugar and salt, stirring until both are dissolved. Cool. Add the cream. Stir in the almond extract and food coloring. Add the almonds or pistachios. Turn into freezer.

Pistachio ice cream is a refreshing summer treat. It's always popular at our church's ice cream social.

Provided by Nancy Yeager