2 cups whole milk
1 cup heavy cream
Zest of one lemon
1/2 tsp vanilla extract
1 cup sugar
5 large egg yolks
1/2 tsp salt
1/3 cup pistachio paste (I use Pariani Lab, found on Amazon)
1/2 cup roasted, unsalted pistachios
In a medium saucepan, add milk, heavy cream, lemon zest and vanilla extract. Cook on medium low heat for 4-5 minutes, until small bubbles form around the edge. Be sure to stir and not let a skin form or the milk scald.
In a medium bowl, add egg yolk, sugar and salt. Whisk until creamy. Add 1/4 cup of the hot milk mixture to the egg mixture and whisk until smooth. Now add the egg mixture back into the saucepan (This will temper the eggs and prevent them from scrambling when they hit the hot milk, don't skip this step!) Whisk in pistachio paste.
Cook over medium heat for 6-7 minutes, stirring constantly. Mixture will begin to thicken. Strain mixture into a clean medium sized bowl and cover with plastic wrap. Ensure plastic wrap touches the mixture to prevent a skin from forming. Refrigerate for 2-4 hours, until completely cool.
Pour mixture into ice cream maker according to manufacturer's instructions.
Fold in pistachios, transfer to an ice cream container and freeze until firm, about 4 hours.