Pistachio Ice Cream Makers about 2 quarts 4 cups heavy cream 2 cups sugar 2 teaspoons almond extract Green food coloring 1 ½ cups chopped pistachio nuts Pour heavy cream into a bowl and whip until slightly stiff. Add the sugar and almond extract and beat thoroughly. Add a drop or two of food coloring (easy does it). Fold in the pistachio nuts. Pour mixture into a mold or other container and place in the freezer. After 1 hour, stir the cream gently so that the nuts are well distributed and don’t sink to the bottom. Finish freezing for at least 6 hours or overnight. Pistachio ice cream is particularly delicious with fresh mangoes slices on it.