Homemade Pistachio Ice Cream

👨‍🍳 Method

1. 1
   Grind the pistachios in a food processor to a coarse paste, and set aside.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 2
   Heat the milk in a pot over medium heat, until just below a boil.

   StoveSmall saucepan
3. 3
   In a bowl, beat the egg yolks and sugar until smooth.

   Bowl
4. 4
   Pour the hot milk in a thin stream, about a third of it first, into the mixture of egg yolks, whisking constantly.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
5. 5
   Return everything to the pot and cook over low heat, stirring constantly, until the custard thickens and coats the back of the spoon. Don't let it boil.

   StoveSmall saucepanWooden spoon

   💡Take it off the heat the moment the custard coats the back of the spoon (a line drawn with your finger stays sharp): a few more minutes on the heat and the yolks curdle into lumps. Straining removes whatever curdled anyway.
6. 6
   Strain, add the pistachio paste, pistachios and vanilla, stir and chill completely in the fridge.

   Fine sieveRefrigerator
7. 7
   Whip the cream to stiff peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
8. 8
   Fold the whipped cream into the cold custard gently, until the mixture is even.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
9. 9
   Pour into a loaf pan and freeze at least 6 hours.

   Loaf panFreezer

   💡Without a machine, the folded-in whipped cream brings the air into the ice cream that the machine would have, and stirring during the first hours breaks up the ice crystals.
10. 10
    Take the ice cream out of the freezer 15 minutes before serving, so it softens a little.