Duration: 30 min
Difficulty level: medium
140 ml cream
140 ml milk
1 vanilla bean
60g finely ground pistachios
30 g pistachios roughly chopped
2 egg yolks
50 grams of sugar
1. Pour the cream and milk into a saucepan. Cut open the vanilla pod, scrape out the pulp and add to the milk mixture and bring to a boil. Add the pistachios to the mixture, remove from the heat and leave to infuse.
2. Beat the sugar with the egg yolk until fluffy and slowly stir in the mixture from step 1. Put everything back into the saucepan and bring to a boil over low heat, stirring constantly. As soon as the mass starts to thicken, it's done. Then put the mixture in the fridge and let it cool down.
3. As soon as the mass has cooled, it can be placed in the ice cream maker.
4. Before serving, add some pistachio puree as a topping.