Pistachio ice cream with chocolate pieces

Preparation

• Place the ice cream bowl in the freezer 12 hours in advance (if necessary).

• Heat the milk and cream until just below boiling point.

• Whisk the egg yolks with the sugar until light and fluffy. Gradually add the warm milk mixture, stirring continuously.

• Heat the mixture over low heat until it thickens slightly (approx. 82°C). Add the pistachio paste and stir until smooth.

• Let it cool and refrigerate for 4 hours.

• Pour into the ice cream maker and churn (20-40 min). Add the chocolate during the last 5 minutes.

• Serve immediately or store in the freezer.