Blend the pistachio into coarse paste, set aside.

In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

Sieve the mixture in a bowl, add in pistachio, mix well. Then cover directly with cling film. Let it cool, then chill in the fridge overnight.

Churn the mixture with your ice-cream maker. Enjoy!