Ingredients (serves 8)
1 cup full fat milk
2 cups double cream
1 vanilla bean, split and scraped
6 egg yolks
¾ cup caster sugar
1 cup roasted and chopped Aegina pistachio nuts
In a saucepan, place the milk, cream and vanilla bean over medium heat and stir continuously until hot but not boiling. Remove from the heat and set aside.
Place the egg yolks and sugar in a bowl and whisk until thick and pale. Remove the vanilla bean from the milk mixture and slowly pour over the egg yolk and sugar mixture while whisking well to combine.
Pour the mixture back into the saucepan and stir over low heat for 4 minutes or until the custard is thick and coats the back of a spoon.
Add the chopped pistachio nuts and set aside to cool.
Place in an ice cream maker and follow the manufacturer’s instructions.
Source: "Sweets & Treats from the kittchen of the Poseidonion Grand Hotel"