Decadent Pistachio Ice Cream

In a large saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium-high heat until the mixture starts to bubble.

Stir in the pistachio butter and whisk until fully incorporated.

In a large bowl, whisk the egg yolks. Slowly pour 1 cup of the heated cream mixture into the egg yolks while whisking vigorously.

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, and continue to cook for about 5 minutes, stirring constantly, until the mixture thickens and coats the back of a wooden spoon.

Remove the saucepan from heat and stir in the vanilla extract.

Prepare an ice bath and place the saucepan in it, allowing the mixture to cool for about 10 minutes, stirring occasionally.

Cover the saucepan and place it in the refrigerator for 2 hours or overnight.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for about 30 minutes.

Transfer the churned ice cream into a 9x5-inch loaf pan, cover and place in the freezer for at least 6 hours, or overnight, to freeze solid.