Instructions

1. In your food processor pulse 3 oz of the pistachios and 1/4 c sugar until a fine paste is achieved, about 1 minute.
2. Chop the remaining 3 oz of nuts and set aside.
3. In a mixing bowl whisk together the egg yolks, remaining sugar and heavy cream until a thick, smooth texture is achieved.
4. In a saucepan over medium heat, cook the milk and pistachio paste until it just starts to simmer, stir frequently, but do not let it boil.
5. Whisking constantly, add 1/4 of the milk mixture to the yolk mixture to temper the eggs.
6. Whisk the tempered yolk mixture back into the milk mixture and cook for about 5 minutes, just until it begins to simmer.
7. Push the custard through a mesh sieve and discard the solids.
8. Transfer the mixture to a bowl that is placed in a water bath and let cool to room temperature, about 45 minutes - 1 hour.
9. Place a sheet of plastic wrap directly on the top of the custard, to prevent a skin from forming.
10. Cover tightly and refrigerate 3 hours, or overnight.
11. Freeze the custard according to manufactures directions for your ice cream maker, about 25-30 minutes, adding the remaining chopped pistachios a minute or two before finished.
12. Serve immediately or for a firmer texture freeze in an airtight container.