Ingredients
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2 1/3 cups whole milk
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2 1/2 cups heavy cream
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1 1/4 cups sugar
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whole vanilla bean, halved, seeded
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7 large egg yolks
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pinch of salt
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pistachio topping
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1 cup shelled, salted pistachios
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honey, to drizzle
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hard cookie or biscuit
Directions
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1
Done
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In a medium saucepan set over medium-low heat, add the milk, cream, half the sugar, salt and vanilla bean (including the pod and having scraped out the beans). |
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2
Done
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Whisk all ingredients to combine and bring mixture to a gentle boil. |
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3
Done
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While milk/cream mixture is heating, in another bowl, add the remaining sugar and egg yolks. Using an electric mixer on low speed, beat until pale yellow and thick, 3-4 minutes. |
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4
Done
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Once milk/cream mixture has come to gentle boil, add about 1/3 hot milk/cream into the egg yolks and sugar. Mix well. |
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5
Done
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Add another 1/3 of the milk/cream into the egg yolks, mix and then return the entire combined mixture to the saucepan. |
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6
Done
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Using a wooden spoon, stir constantly over low heat until it thickens and lightly coats the back of the spoon. Do not allow to boil or the egg yolks will cook. The process should only take 3-4 minutes. |
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7
Done
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Remove from heat and allow to cool to room temperature, then cover and refrigerate for two hours or overnight. |
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8
Done
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Before putting into ice cream maker, strain and discard the vanilla pod. |
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9
Done
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Mix in ice cream machine until thick and creamy texture. |
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10
Done
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Transfer the ice cream to an airtight container and place in freezer for two hours. Remove from freezer 15 minutes before serving. |
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11
Done
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serveScoop into bowls and evenly sprinkle pistachios, about 1/4 cup for each over each portion. |
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12
Done
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Drizzle with honey and serve with a hard cookie or biscuit. |
