Pistachio ice cream

Combine cream, half and half, egg yolks, sugar and pistachios.

Cook over medium to high heat about five minutes, until it reaches 180 degrees Fahrenheit, to pasteurize the yolks and infuse the pistachio flavor.

Take off the heat and blend, completely smooth or leaving the pistachios fairly textured.

Pour into a bowl and chill in the freezer to about 35 degrees Fahrenheit.

Churn in an ice cream machine or KitchenAid attachment, 5 to 10 minutes.

Return to the freezer to stiffen enough to scoop, about half an hour.

Variation: Scoop small portions, garnish with raw shaved pistachio, drizzle with chocolate, and freeze an hour or two as bites.