Split the vanilla bean in two lengthwise and scrape the grains. Heat to a simmer the milk, cream, half of the sugar and the vanilla (bean and grains).
In a second bowl, mix the remaining 100 g sugar and the egg yolks.
Make a custard by heating to 84 °C until the mixture coats a spoon slowly adding the egg yolk preparation to the liquid mixture.
Then remove from heat and pass through a sieve.
Add the pistachio paste and mix well. Let cool.
Put into the ice-cream machine and proceed as instructed.
20 g powdered dextrose or glucose
chopped pistachios
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