Pistachio Ice Cream

Pour the milk into a saucepan (reserve three tablespoons) add the vanilla pod and bring it to a boil; then remove it from the heat

Shell the eggs separating the egg whites from the yolks; put the yolks in a large bowl, sprinkle in 140 g of sugar and blend them with an electric whisk until you get a fluffy and spongy cream

While continuing to whisk at the lowest speed, also add the milk pouring it in with a ladle in small doses; then set the mixture aside for a moment

Shell the pistachios and place them in a mortar along with the almonds; also add the remaining sugar and milk and pound vigorously until you obtain a thick green paste

Now transfer the cream prepared earlier into a small saucepan (or preferably into a non-tinned copper pan) and cook it in a bain-marie by immersing the container in a larger pot half-filled with lightly boiling water and stirring continuously over very low heat

When the cream appears thick enough to coat the spoon, remove it from the heat and incorporate the pistachio and almond mixture, blending carefully: the mixture will take on a light green hue

As soon as the cream is cool, pour it into the ice cream maker and place it in the freezer completing the preparation according to the instructions of your appliance

If you do not have electric appliances but still want to make the ice cream at home and would like to achieve a good texture, you need to follow some precautions

First of all, remember that after placing the container (or the tubs complete or not with dividers) in the freezer, the mixture to be frozen should be stirred with a wooden spoon about every 30 minutes until it is soft enough to do so

This system will prevent ice crystals from forming on the surface of the ice cream