For the pistachio enthusiasts

Ingredients

•  granulated sugar (50g)

• 4 large egg yolks

• 2 cups double cream (480mL)

• 1 cup whole milk (240mL)

• ½ teaspoon salt

• 1 teaspoon vanilla extract

Step by step instructions and tips​

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1. In a medium heat-proof bowl, whisk the egg yolks until smooth. Set aside.

2. In a large saucepan, heat the cream, milk, salt, and pistachio spread mixture over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved, about 5 minutes.

3. Gradually whisk in about a cup of the warm cream mixture into the egg yolks. Whisk the egg yolk mixture into a saucepan with the rest of the warm cream.

4. Cook over medium heat, gently stirring constantly, until the mixture is thickened, coats the back of a spoon, and a thermometer inserted registers 76 degree, about 5 minutes.

5. Stir the vanilla extract into the cream base. Coll, stirring occasionally, until mixture cools to room temperature. Cover and refrigerate until fully chilled, at least 1 hour or up to 24 hours.

6. Pour the chilled pistachio ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the churned ice cream into a freezer-safe 1-quart container. Stir in additional chopped pistachios, if desired. Cover and freeze until firm, 4 to 6 hours.