Homemade Pistachio Ice Cream

Method:

• In a small pot bring to simmer, milk, cream, half of the sugar, salt, and pistachio paste. Leave aside
• In a bowl whisk together the rest of the sugar with the egg yolks
• Slowly whisk in the warm milk mixture, returning to the pot
• Low the heat and whisk constantly to reach 82°C or until coats the back of a spoon
• Immediately pour the mixture into a bowl with an ice bath to cool it down
• Let cool completely and cover it with plastic wrap touching the surface. Refrigerate overnight
• Next day pour the mixture into an ice cream machine, and follow the instructions to achieve a creamy consistency ice cream
• Freeze for at least 3 hours before service