Pistachio Buttercream Frosting

• 1 1/4 cups half and half
• 3/4 cup unsalted pistachio nuts
• 1/2 cup sugar
• 4 large egg yolks
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature

1. Bring half and half and pistachios to boil in heavy small saucepan.
2. Remove from heat; cover and let stand 1 hour.
3. Whisk sugar, yolks and flour in medium bowl to blend.
4. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes.
5. Mix in vanilla.
6. Transfer to processor; blend until nuts are very finely chopped.
7. Transfer pistachio pastry cream to bowl.
8. Cover and cool to room temperature, about 2 hours.
9. Using electric mixer, beat unsalted butter in large bowl until fluffy.
10. Add pastry cream by 1/4 cupfuls, beating well after each addition.
11. (Can be prepared 2 days ahead.
12. Cover and refrigerate.
13. Bring to room temperature before using.)

unsalted pistachio nuts, sugar, egg yolks, flour, vanilla, unsalted butter

Taken from www.epicurious.com/recipes/food/views/pistachio-buttercream-frosting-455 (may not work)