How to cook
Beat the yolks with the sugar. Pour the milk and cream and place it in a water bath at 190°F (90°C) for 8 minutes. Be precise in the degrees and minutes, because otherwise you risk the yolks cooking and the dairy ice cream spoiling its taste.
Add the vanilla and a pinch of salt and mix.
Pour the mixture into a freezer-friendly container with a lid - or an ice cream maker. It should be in a layer no thicker than 1.6″ (4 cm), if it is not an ice cream machine, you will understand why in a moment.
Allow the mixture to cool and store it in the freezer for 10 hours.
If you used an ice cream maker, it should be ready, in which case toast the pistachios in a non greased pan, chop them and add them into the ice cream.
However, if you froze it in a regular container, crystals may form.
To make your ice cream fluffy and soft again, leave it in the fridge to chill for 20 minutes. Then crush it and put the pieces in a blender. Grind it twice every few seconds, so that you don't make it hard for the appliance. This way, you will break any crystals, that may have formed and the homemade pistachio ice cream will become fluffy and smooth. Mix it with the aromatic roasted pistachios and serve it.