Pistachio Ice Cream

• 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

1. 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.
2. 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.
3. 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.
4. Remove from fridge, and mix in heavy cream and the 1/2 cup of whole pistachios.
5. Turn on ice cream maker, slowly pour mixture into ice cream maker and proceed as directed, churning for about 10-12 minutes .
6. Empty into freezer safe bowl and let chill for 2 hours (if you can wait!) Then serve.

unsalted pistachios, sugar, milk, egg yolks, pistachios, vanilla, heavy cream

Taken from www.food.com/recipe/pistachio-ice-cream-527686 (may not work)