100 ml (3,4 fl. oz) whipping cream
250 ml (8,5 fl. oz) milk
80 gr (2,8 oz) sugar
75 gr (2,6 oz) shelled unsalted pistachios
1 pack of vanillin
Chop them with the mixer and combine with milk in a bowl to heat (not boil).
Whisk the yolk with sugar, pour the hot milk and blend.
Add the vanillin and put over the heat until soupy cream.
Let it cool, whip the cream and toss once again.
Pour into a suitable tin and place into the fridge for one whole night.
Before serving the ice-cream, remove from the fridge at least 10/15 minutes before.