PISTACHIO ICE CREAM

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.