Homemade Pistachio Ice Cream

Ingredients

• 1 Vanilla bean
• 0.25 l heavy cream
• 0.5 l milk
• 7 egg yolks
• 180 g sugar
• 100 g ground pistachios
• 20 g finely chopped pistachios
• 2 tbsp honey
• pistachio nuts (for serving)

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds and stir them with the heavy cream. Add the milk and bring to a boil, then remove from heat. Whisk the egg yolks with sugar until creamy. Slowly pour the hot, not boiling milk into the yolk mixture in a thin stream, whisking constantly; return everything to the pot and fish out the vanilla bean. Add the ground pistachios and cook over low flame, stirring with a wooden spatula until the custard thickens—never let it boil.

2. 2.

   Let the pistachio custard cool on ice water, stirring occasionally. Mix the chopped pistachios with honey, add them to the custard, and fold in. Pour the cold custard into an ice cream maker and churn until ready. (Without an ice cream maker, pour into a shallow metal bowl and freeze for about 4 hours, stirring repeatedly during the first hour).

3. 3.

   Serve by scooping with an ice cream scoop into bowls. Garnish with pistachio nuts as desired.