Creamy Pistachio Ice Cream

1.In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm, about 5 minutes.

2.While the cream mixture is heating, place the pistachios in a food processor and pulse until finely ground, but not a paste. Set aside a few whole pistachios for garnish if desired.

3.Once the cream mixture is warm, add the ground pistachios and stir to combine. Remove from heat and let it steep for about 30 minutes to infuse the pistachio flavor.

4.In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add about 1 cup of the warm pistachio mixture to the egg yolks, whisking constantly to temper the yolks.

5.Pour the tempered egg yolk mixture back into the saucepan with the remaining pistachio mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.

6.Remove the saucepan from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the pistachio bits, if desired. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

7.Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

8.Transfer the ice cream to an airtight container, fold in any reserved whole pistachios, and freeze for at least 4 hours or until firm. Serve and enjoy!