INGREDIENTS:

• 6 tablespoons white sugar
• ¾ cup whole milk
• 1 teaspoon orange blossom water
• ¾ cup Bronte pistachios shelled
• 2 eggs
• ¾ cup heavy cream

INSTRUCTIONS:

•  Set a big pot of water on high heat and add the pistachios. Boil them for two to three minutes. Drain them and Rub the nuts in a clean, dry cloth to remove the skin.
• Place them on another clean cloth and let them dry for one hour. You can use a mixer or a mortar and pestle to grind the pistachios into a paste. Set them aside.
• Add the milk to a pot and set it over medium-low heat. Take it off the heat and let it cool down a little bit.
• Place the eggs and sugar in a bowl and use an electric mixer to beat them for about 5 minutes until the mixture is light and fluffy.
• Pour into the pot with the milk and stir well. Put the pan back on low heat and cook until just simmering. Take it off the heat and place it in a bowl to stop the cooking process. Add orange blossom water and stir well.
•  Place the ground pistachios in a bowl. Add the egg-milk liquid and mix the ingredients together well. Set aside.
• Use an electric mixer to beat cream in a chilled metal or glass bowl until soft peaks form. Fold the pistachio mixture slowly into the cream-filled bowl.
• Place the mixture carefully into an ice cream maker and freeze it for about 20 minutes. Store it in a food container and freeze it for about 4 hours or until it’s hard.