Pistachio ice cream

Delicious, home-made pistachio ice cream!
Pistachio ice cream
100 g unsalted pistachio kernels
50 g peeled, ground almonds
1 vanilla pod
300 ml full-fat milk
200 ml whipping cream (at least 30% fat)
100 g sugar
6 organic egg yolks
Dry-roast 50 g of the pistachios on a low heat until golden brown and set aside to cool.
Place the cooled, roasted pistachios with the non-roasted pistachios and the almonds in a blender and grind until a very fine powder is produced. Do this in stages, taking breaks every so often to prevent the mixture growing too warm and producing suboptimal results. Scratch out the vanilla pod and place the pulp, the pod, milk, cream and 75 g sugar in a saucepan. Whisk in the nut powder and bring to the boil. Then remove the vanilla pod.
Beat the 6 egg yolks with 25 g sugar in a bowl until light and fluffy. Place the resulting mixture in a large metal bowl and immerse in a warm water bath for approx. 5-10 minutes.
Add the cream and pistachio mixture to the egg yolks, stirring continuously (use the hand mixer for 10 minutes) until a creamy mixture is produced. Place the mixture in the refrigerator to cool for a few hours, before preparing in the ice cream machine according to the instructions. Alternatively, freeze the ice cream mixture in the freezer for 6-8 hours. Stir occasionally to achieve a creamy consistency.