Crunchy Pistachio Ice Cream

Ingredients

• 125 g unsalted shelled pistachios
• 175 g sugar
• 500 ml full-fat milk
• 2 large eggs
• 300 ml double cream

Instructions

1. 1

   Grind the pistachio and 50 grams of sugar in a food processor.

2. 2

   Add the milk to a pan, mix in the ground pistachio, and bring it to a boil. Do not boil it though — remove from heat as soon as the mixture reaches the boiling pint.

3. 3

   Separate the egg yolks and mix them with the rest of the sugar in a bowl.

4. 4

   Add the hot mixture to the bowl gradually, whisking continuously.

5. 5

   Return the custard to the pan and cook over low heat until it thickens, but be careful not to boil it. It should have the consistency of a thick custard.

6. 6

   Remove the custard from the heat, transfer to a bowl, and let it chill completely (2 or 3 hours).

7. 7

   Whisk the double cream and add it to the custard.

8. 8

   Churn the mixture into an ice cream maker according to the instructions of the manufacturer.

9. 9

   Transfer to a container and freeze until firm.