Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm

Recipes from The CUP

• 1 cup unsalted shelled pistachios
• 1 cup sugar
• 2 cups whole milk
• 3 cups heavy cream
• 12 large egg yolks
• 1/4 teaspoon almond extract

  Finely grind the pistachios and 1/2 cup of the sugar in a food processor. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.

  Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon, about 6 minutes.

  Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Refrigerate for 2 hours or place bowl over an ice bath to chill quickly.

  Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.

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