Ingredients:

  • 1.5 cups (225g) raw unsalted shelled pistachios
  • 2 cups (480ml) whole milk
  • 0.5 tsp flaky sea salt
  • 1.5 cups (360ml) heavy whipping cream
  • 0.75 cup (150g) granulated sugar
  • 5 large egg yolks
  • 1 tsp pure vanilla bean paste
  • 0.5 cup roughly chopped roasted pistachios

Instructions:

  1. Toast the raw pistachios at 325°F (160°C) for 8 minutes until fragrant. Reserve 0.5 cup of these toasted pistachios for chopping and adding at the end. The remaining 1 cup will be used for the pistachio milk.
  2. In a high-speed blender, combine 1 cup of the toasted pistachios with the whole milk. Blend on high for 60 seconds to create an instant pistachio milk.
  3. In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick.
  4. Pour the pistachio milk into a heavy-bottomed saucepan and bring to a gentle simmer over medium heat.
  5. Temper the eggs by slowly drizzling one cup of the hot milk into the egg mixture while whisking constantly.
  6. Return the tempered mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F (80°C) and coats the back of a spoon. This process takes about 5-8 minutes.
  7. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the heavy cream, sea salt, and vanilla bean paste.
  8. Chill the base completely (at least 15 minutes passive time). Then churn in an ice cream maker according to manufacturer directions. Fold in the reserved 0.5 cup of roughly chopped roasted pistachios during the last minute of churning.