Step 1

In a food processor or high powered blander combine the shelled pistachios and 1/4 cup of the granulated sugar. Pulse on high until the pistachios and sugar have formed a smooth paste. Set aside.

Step 2

In a medium bowl, beat the egg yolks and 1/4 cup of the remaining sugar until pale yellow and fluffy. Set aside.

Step 3

In a heavy bottom pot over medium heat combine the remaining 1/4 cup sugar, milk, and 1 cup of the heavy cream. Stir frequently, heating it up until it reaches 180°F.

Step 4

Temper the beaten egg yolks by adding a small amount of the heated cream and milk to the egg yolks while whisking constantly. Then, pour the tempered yolks back into the remaining cream mixture. Stir constantly with a spatula over low heat for about 5 minutes (you will know the custard is ready when it thickens and coats the back of a spoon).

Step 5

Once heated, remove from the heat and add in the remaining 1 cup heavy cream, vanilla extract, and the pistachio paste. Stir to combine. If the ice cream seems chunky and you want it to be super smooth, you can blend it with an immersion blender or pour back into a normal blender.

Step 6

Pour the ice cream into a long shallow container (this will allow more surface area to become cold) and allow to chill overnight in the refrigerator (or, if you’re impatient like me, for 3-4 hours in the freezer).

Step 7

Once completely chilled, prepare the mixture in your ice cream maker according to the manufacturer’s instructions.

Step 8

Scoop into a freezer-safe container and freeze for at least 6 hours, or overnight. Enjoy!