8oz (225g) unsalted, shelled pistachio nuts
1 pint (570ml) double cream
1 pint (570ml) single cream
4oz (110g) golden caster sugar
8 large egg yolks
1 1/2 tablespoons of custard powder
Whip the double cream until it becomes floppy but not too thickened and then chill it in the fridge.
Take half of the nuts and grind them finely in a food processor with the sugar.
Put this mixture in a saucepan with the single cream and heat gently to just below boiling point.
Beat the egg yolks together with the custard powder in a large bowl. Pour the hot cream onto this whisking all the time.
Now return the pistachio custard to the pan and continue whisking over a medium heat until it thickens. Allow to cool and then chill it in the fridge or over a bowl of iced water.
When it is chilled fold the double cream into it.
Now add the other half of the nuts having roughly chopped them.
Use an ice cream maker if you have one, otherwise, pour it into plastic boxes and put them in the freezer. Churn every half an hour with a fork for three or four hours.
I use two 1 litre boxes.
Take the ice cream out of the freezer about 20 minutes before serving.
The ice cream should keep for about three weeks.