Ice Cream Nuts

∙ Make the base using 2 cups milk and 1 cup cream.

∙ Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm, strained base.

∙ Chill.

∙ Make the base using 2 cups milk and 1 cup cream.

∙ Whisk 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract into warm, strained base.

∙ Chill.

∙ In a medium saucepan over medium heat, cook ½ cup sliced almonds with 2 tablespoons sugar and a pinch of salt until deeply golden and caramelized, about 10 minutes.

∙ Transfer to a plate; reserve.

∙ In the same pot, toast 1 cup sliced almonds until deeply golden, 5 minutes.

∙ Proceed with base recipe in the same pot, using 1 ½ cups cream and 1 ½ cups milk.

∙ Let custard steep off the heat for 1 hour before straining (press down hard on solids).

∙ Add ¼ teaspoon almond extract to base before chilling.

∙ Break reserved nuts into pieces and add to base during last 2 minutes of churning.

∙ In a medium saucepan, toast ½ cup sweetened shredded coconut until deeply golden, about 5 minutes.

∙ Transfer to a plate; reserve.

∙ In the same pot, toast 1 cup shredded unsweetened coconut until deeply golden, 5 minutes.

∙ Proceed with base recipe in the same pot, using 1 cup cream, 1 cup milk and 1 cup coconut milk.

∙ Let custard steep off the heat for 1 hour before straining (press down hard on the solids).

∙ Add reserved coconut to base during the last 2 minutes of churning.