[Ingredients]
4 egg yolks
6tbsp caster sugar
1tsp cornstarch
300ml semi skimmed milk
115g pistachios
300ml whipping cream
A few drops green food colouring
[Steps]
Whisk yolks, sugar and cornstarch in a bowl until thick and foamy.
Bring milk to a boil, gradually pour into egg mixture, whisking constantly.
Return mixture to pan and cook over low heat until thickens and is smooth. Return back to bowl. Leave to cool then chill.
Shell pistachios and blend well. Add 2tbsp of cream and grind into a coarse paste.
Bring rest of cream to a boil and stir in nuts. Leave to cool.
Mix custard and nuts together and tint with green food colouring, and pour mixture into a container.
Freeze for 6hrs until firm, beat once or twice using a fork or electric mixer to break up ice crystals.
Serve sprinkled with pistachio bits.