Method

• 1.
  Place egg yolks and sugar in a large bowl and whisk until pale.
• 2.
  Place milk, cream, pistachio paste and pistachio in a small saucepan over medium-low heat and cook until warmed through. Set aside for 10 minutes to infuse.
• 3.
  While whisking constantly, slowly pour milk mixture over the egg mixture until smooth.
• 4.
  Return to the pan over medium-low heat and cook for 10 minutes or until thickened and mixture coats the back of a wooden spoon. Chill completely.
• 5.
  Strain mixture through a fine sieve, discarding pistachios. Transfer to an ice cream machine and churn for 1 hour 30 minutes or until thickened. Place ice cream in a large baking dish, cover and freeze for 6 hours or overnight or until frozen. Scatter with extra pistachio to serve.