Roast the pistachios and leave to cool.
Whisk the milk, cream, sugar, vanilla and the pistachio paste well with a hand blender and pour into the ice cream maker.
Portion, sprinkle with the roasted pistachios and serve.
TIP: If an ice cream maker is not available, whip the cream until stiff and fold into the mixture.
Pour into a loaf tin and freeze for approx. 6-8 hours. The Sicilian pistachios from Bronte taste particularly aromatic (pistacchio di bronte). Freezing time about 20 minutes in an ice cream maker, otherwise 6-8 hours in the freezer.
Recipe by: Tourist office Partschins/Parcines