Crunchy Pistachio Ice Cream

This pistachio ice cream is made crunchy by leaving all the grounded pistachio in.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Grind the pistachio and 50 grams of sugar in a food processor.
2. 2Add 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. 3Separate the egg yolks and mix them with the rest of the sugar in a bowl.
4. 4Add the hot mixture to the bowl gradually, whisking continuously.
5. 5Return 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. 6Remove the custard from the heat, transfer to a bowl, and let it chill completely (2 or 3 hours).
7. 7Whisk the double cream and add it to the custard.
8. 8Churn the mixture into an ice cream maker according to the instructions of the manufacturer.
9. 9Transfer to a container and freeze until firm.