Put the milk and half of the sugar in a pot and heat over medium heat until the sugar dissolves, without boiling.

Whisk the egg yolks with the remaining sugar, gradually add the hot milk while stirring; return the mixture to the pot and cook over low heat until it coats the back of a spoon. Caution: do not let the mixture boil, or the eggs will curdle.

Add the crushed pistachios and cold cream to the custard mixture you removed from the heat and mix well; whisk over an ice bath to bring it to room temperature, then chill in the refrigerator for at least two hours.

Transfer the cooled mixture to an ice cream maker, or place it in a deep container in the freezer, whisking every so often for the first few hours to prevent crystallization; serve once fully frozen.