Method

• 1.
  Place the egg yolks and sugar in a large bowl and beat with electric beaters until thick and pale. Place cream and vanilla in a saucepan over medium heat and cook until just below boiling point. Remove from heat and set aside to infuse for 10 minutes. Discard vanilla pod, then pour over the egg mixture, whisking constantly, until just combined. Return the cream mixture to a clean saucepan and place over low heat. Cook, stirring constantly, for 5-6 minutes or until the custard coats the back of a wooden spoon (don’t allow it to boil).

• 2.
  Pour the custard into a bowl set over a bowl of ice and stir until cool. Cover surface of custard with plastic wrap to prevent a skin forming and chill completely.
• 3.
  Churn the mixture in an ice-cream machine according to the manufacturer’s instructions until a soft-serve consistency. Add ricotta and pistachios, and churn until very thick. Transfer to a container and freeze until firm. Serve in ice cream cones with extra pistachios.