Weigh out the ingredients
1
You'll need pistachio cream, heavy cream, sugar, whole milk, egg yolks, vanilla, and salt.
Make the ice cream base
2
Bring the heavy cream & milk to a simmer. Whisk together the egg yolks, sugar, and salt. Temper the egg yolk mixture by slowly pouring in the milk mixture while whisking simultaneously. Pour everything back in the saucepan and place over low heat stirring constantly with a rubber spatula until it reaches 180 degrees F.
Pour the ice cream base through a fine mesh sieve into large bowl. Then, whisk in the pistachio paste and vanilla extract. Cover the bowl with plastic wrap and place in the fridge to chill for at least two hours or overnight.
Mix in pistachio cream
3
Pour the ice cream mixture into the ice cream maker, and churn according to the manufacturer’s instructions. At this point, the ice cream will be a soft-serve consistency and can be enjoyed immediately or frozen overnight for a thicker consistency.
Churn
4
To freeze overnight, add the ice cream to a freezer safe dish (I used a ceramic loaf pan) and smooth out the top into an even layer. Press plastic wrap up against the top and place in the freezer for at least 6 hours or overnight.
Freeze
5