Pistachio ice cream

For 4 people

120 g pistachio paste (health food store)
20 g roasted pistachios
250 ml cream
200 ml milk
80 g sugar
1 pinch of vanilla

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.