Preheat the oven to 180°C. Place the pistachios on a baking tray and place in the preheated oven. Toast the nuts for about 5 minutes or until fragrant. Allow to cool and then finely chop.
Place the pistachios, milk, cream, half the sugar and salt into a large saucepan and set over medium heat. Bring the mixture to a boil and then remove from the heat and cover and allow the mixture to infuse for 30 minutes to an hour, the milk should taste clearly of pistachios. Pour the mixture through a fine strainer and discard the pistachios.
Place the milk mixture back in the pan and set over medium heat and bring to the boil. Meanwhile place the egg yolks into a medium bowl along with the sugar and whisk together until pale. When the milk has come to temperature pour about half over the eggs and whisk to combine. Pour this mixture back into the pan and stir constantly until the custard has thickened, enough so that it coats the back of a wooden spoon. Pour the custard into a bowl set over an ice bath and stir regularly until the custard has cooled to room temperature (depending on your preference you may want to add a little green colouring). Press a piece of clingfilm onto the surface of the custard and refrigerate for a few hours of preferably overnight. Churn in an ice cream machine according the manufactures instructions.
To serve, I like to top with a little extra rose syrup and some chopped pistachios.
Recipe courtesy of Edd Kimber.