Antep Pistachio Ice Cream

Put the milk and half of the sugar in a saucepan. Heat over medium heat without bringing it to a boil, until the sugar dissolves.

Whisk the egg yolks with the remaining sugar. Gradually whisk in the hot milk, then return the mixture to the pan and cook over low heat until it coats the back of a spoon. Do not let it boil or the eggs may curdle.

Remove the custard from the heat. Stir in the crushed Antep pistachios and cold cream. Whisk the mixture in an ice bath until it reaches room temperature, then refrigerate for at least two hours.

Pour the chilled mixture into an ice cream maker, or place it in a deep container in the freezer and whisk it from time to time during the first few hours to prevent ice crystals. Serve once fully frozen.