Pistachio Ice Cream Cups

Whisk together the egg yolks, milk, and sugar. Place over a double boiler and continue to whisk until the mixture thickens, careful not to boil. Remove from the heat and continue to whisk until cooled. Whisk in the marzipan mixture and ground pistachios until smooth. Whip the remaining cream and fold the cream into the marzipan mixture. Fill 4 to 6 dessert ramekins with the pistachio mixture. Top with the chopped pistachios and freeze for at least 3 hours. 

Take the ice cream from the freezer about 10 minutes before serving. Turn out the ice cream onto serving plates (run under warm water if necessary). Garnish with gold leaf and more chopped pistachios if desired.