Pistachio Ice Cream

Combine the cream and milk in a sauce pan. Cut vanilla bean lengthwise, scrape out the insides and add to the milk along with the empty pod. Bring to a boil, then remove from heat.

Beat the egg yolks with the sugar in a bowl until creamy.

Stir the slightly cooled milk into the egg yolks very slowly, then pour everything back into the pot, remove the vanilla pod and stir over low heat with a wooden spatula until the cream begins to thicken. Do not allow to boil. 

Cool the custard over an ice water bath, stirring occasionally. Mix 100 grams (approximately 3.5 ounces) of pistachios into the custard. 

Pour the custard into an ice cream maker to freeze.

(Or pour into a shallow metal tray and place in the freezer, stirring once an hour for 4-5 hours until frozen).

Makes approximately 1 liter (27 ounces) of ice cream; about 18 servings