Pistachio Ice Cream

2 Cups Whole Milk
6 Cups Heavy Cream
2 Cup Sugar
3 Cups Toasted Pistachios
2 Cups Egg Yolk

Bring the milk, cream, sugar and 1 cup of the pistachios to a simmer.
Temper the egg yolks by slowly stirring in some of the hot liquid into the yolks.
Over medium heat bring the mixture to 175 F. until it thickens slightly.
Strain the pistachios and discard.
Cool the mixture in an ice bath then turn in your ice cream maker following manufacturers directions.
Chop the remaining 2 cups of pistachios into small pieces.
When ice cream is 75% frozen add the chopped pistachios and finish turning the ice cream.
Makes about a 1/2 gallon.