Excerpted from "Sweet and Refreshing Ice Cream"
Put the pistachio in a blender and beat it into a powder.
Put the milk and whipped cream in the pan and cook until slightly open to make a creamy paste.
Put the egg yolk and white sugar in a bowl and stir to a pale yellow color.
Put the milk paste in the egg yolk paste and mix well to heat to 85 °C.
Cool the ice-cold water to 5 ° C, add the pistachio powder, mix well, and filter with a sieve.
Put it in the freezer and take it out every 2 hours. Repeat the operation for 3~4 times until the ice cream is hard.