Steps
- Stir 250ml of whole milk and 80g of sugar in a saucepan over low heat until dissolved and about 158°F / 70°C; do not boil.
- Remove from the heat and whisk in 250ml of heavy cream and 150g of pure unsweetened pistachio paste. Blend with an immersion blender until smooth, then cool completely.
- Churn in an ice cream maker according to its instructions for about 30-40 minutes, until firm and creamy.