Pistachio Ice Cream - cooking recipe

Ingredients

1 cup unsalted pistachios, finely ground
3/4 cup sugar
2 cups whole milk
5 egg yolks
1/2 cup pistachios
1 teaspoon vanilla
1 1/2 cups heavy cream

Preparation

Add ground pistachios and 1/4 cup of the sugar to a pan. Add milk and bring to boil. Add vanilla, stir and remove from heat.
Add the 5 egg yolks and remaining 1/2 cup sugar to a bowl, and mix well. Temper the egg yolks by taking a ladle's worth of hot milk from the pan and pouring into the bowl with the eggs, constantly stirring.
Add back to heat and cook for 7-10 minutes over medium-low heat, don't let it boil. Once done, strain into a bowl, pressing with a spoon to let the cream come through; then place in refrigerator to chill for 2 hours.
Remove from fridge, and mix in heavy cream and the 1/2 cup of whole pistachios.
Turn on ice cream maker, slowly pour mixture into ice cream maker and proceed as directed, churning for about 10-12 minutes .
Empty into freezer safe bowl and let chill for 2 hours (if you can wait!) Then serve.