Ingredients
6 egg yolks
1/2 cup sugar
1 cup milk
1 1/2 cups heavy cream
2 scant tsps freshly ground cardamom pods
1/2 tsp extract
1 cup shelled, unsalted, raw pisctachios
Preparation
Finely grind 1/2 cup pistachios with 1/4 cup sugar. Slowly, bring milk, cream, cardamom and pistachio mixture to a boil over medium heat. Boil 4 minutes. Remove from heat, cover and let stand at room temperature for at least 2 hours. Cover surface with plastic wrap and refrigerate overnight if you can.
Preheat oven to 350.
Reheat milk and pistachios over low heat.
Bring 6 yolks to room temperature. Beat in bowl of mixer. Add 1/4 cup sugar and beat until pale yellow. Gradually beat the warm milk into eggs and return the mixture to saucepan.
Cook over low heat to thicken. Strain into a bowl. Cover surface and refrigerate 2 hours.
Roughly chop remaining 1/2 cup pistachios and spread sparsely on a silpat-lined baking sheet. Toast 7-10 minutes, shaking the pan halfway through. Cool completely.
Add pistachios to cold custard and put in ice cream maker.
