Pistachio & White Chocolate Chunk Ice Cream

In a medium saucepan, heat the milk and cream until steaming but not boiling. While that is heating, put 1 1/2 cups of pistachios in a food processor and coarsely grind. Pour the pistachios in a large glass bowl with a lid and top with the hot milk mixture. Cover and refrigerate for 24 hours. 

The next day… Pour the milk mixture through a sieve into a medium saucepan and press out as much liquid as possible from the pistachios. Reheat the milk mixture until steaming. 

While the mixture is warming… In a bowl of a stand mixture, add the 8 egg yolks, sugar and salt. Mix for 3 minutes until the yolk is a light yellow and has slightly thickened. 

Pour a little bit of the hot milk into the eggs while beating to bring the temperature of the eggs up. Then pour all of the egg mixture into the saucepan with the rest of the milk (all the while, stirring!).  Cook and continue stirring for 5 minutes until the mixture is thickened. 

Pour the mix through a clean sieve into a glass bowl. Cover with plastic wrap, directly on the mixture so it doesn’t form a skin. Cool completely in the fridge. 

When cool, pour into an ice cream maker and freeze according to the instructions. At the end, add the white chocolate chunks and the remaining pistachios!