NEED {the ice cream maker attachment for my KitchenAid mixer}

Happy news: Evan and I have finally received our registry completion bonus coupon from Williams-Sonoma (10% off everything, woohoo!) One of the things I wanted badly but didn't receive was the ice cream maker attachment for our KitchenAid mixer. It's been miserably hot here in San Diego, so you better believe I'll be at WS as soon as I get off work today. While I've never tried homemade ice cream, I can imagine that it is de-li-cious. Yum!

($79.95 @ Williams Sonoma)

Once we acquire our lovely new attachment, I plan to make this Roasted Pistachio Ice Cream from CHOW. When I was a little girl, my Aunt Blondie would always make us pistachio pudding as a snack. Isn't it funny what random things we remember from our childhood? It was one of my favorite things, so this ice cream seems like the perfect flashback summer treat.

Roasted Pistachio Ice Cream

Total: 40 mins, plus chilling and freezing time

Active: 25 mins

Makes: 4 cups

INGREDIENTS

• 1 cup shelled, unsalted pistachios, toasted and cooled
• 1 cup granulated sugar
  
• 3/4 teaspoon kosher salt
  
• 1 1/2 cups half-and-half
• 1 1/2 cups whole milk
• 6 large egg yolks
• 1/2 teaspoon almond extract

INSTRUCTIONS

1. Combine pistachios, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until pistachios are finely ground (make sure they don’t become butter), about 15 seconds.
2. Combine half-and-half, milk, and pistachio mixture in a large saucepan and bring to a simmer over medium heat (should take about 12 to 15 minutes). Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
3. Meanwhile, whisk egg yolks and almond extract in a large bowl until smooth, foamy, and light in color, about 3 minutes. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.
4. Pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring constantly, until custard coats the spoon, about 3 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
5. Pour the custard into a large clean bowl and place over the ice bath to chill, about 15 minutes. Once the ice cream base is lukewarm, cover and place in the refrigerator to chill completely, at least 3 hours or up to 12 hours.
6. Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.

Yum, yum, yum! What did you think? What it as amazing as it sounds?