Ingredients 125g of unsalted, uncovered pistachio nuts 75g of brown sugar 3 egg yolks 500ml of double cream Method - Take around 60 grams of pistachios and put them in the food processor, along with half of the sugar and blend into a smooth paste until fine. - Now take the leftover 60 grams pistachios and chop them with a sharp knife on a chopping board. - Now, whisk the egg yolks and add the leftover sugar to the bowl. Blend the mixture with an electric blender until thick and creamy. - Now, take a heavy-based pan and place the cream and finely grounded pistachios over medium heat and bring it to a boil. - Now remove from the heat immediately and pour the mixture on the egg yolks by whisking rigorously. - Now pour the pistachio custard on the pan and stir on low heat until the mixture thickens. - Now, remove from the heat. Let it stand until the mixture is cool enough. Now place the mixture in the refrigerator for at least one hour. - Now place the pistachio custard in an ice cream maker by slowly folding in the hand-chopped pistachios. Transfer the mixture into a freezer-safe container now and freeze for minimum of 2 hours. Your healthy pistachio ice cream is ready!