Ingredients

• Unsalted pistachios - 1 cup
• Whole milk - 2 cups
• Heavy cream - 1 cup
• Granulated sugar - ¾ cup
• Egg yolks - 4
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon

Instructions

1. 1.

   In a food processor, pulse the pistachios until finely ground.

2. 2.

   In a saucepan, heat milk, cream, and half of the sugar over medium heat until hot but not boiling.

3. 3.

   In a bowl, whisk egg yolks with the remaining sugar until thick and pale.

4. 4.

   Gradually pour the hot milk mixture into the yolks, whisking constantly.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

6. 6.

   Remove from heat, stir in vanilla extract and salt, and let cool.

7. 7.

   Once cooled, stir in the ground pistachios and transfer the mixture to an ice cream maker.

8. 8.

   Churn according to the manufacturer's instructions until it reaches the desired consistency.

9. 9.

   Transfer to a container and freeze for at least 4 hours before serving.

Nutritional Facts