The pistachio is by far my favorite nut, but I feel it is often unappreciated, especially as an ice cream flavor. Perhaps it’s that unnatural green color they always seem to make it. Caramel is by far my favorite thing, overall. So combining the two seems perfect. I ran into this fleur de sel caramel sauce at TJ’s and knew what needed to be done. So I did it. Now here’s some instructions so you can do it.
*1 cup whole milk
*2 cups heavy cream
*3 egg yolks
*1 vanilla bean
*3/4 cup sugar
*2 cups shelled pistachios
*1 jar caramel sauce
Shell and peel the skin off 2 cups of pistachios, or have your spouse do it with threats of withholding delicious ice cream if they do not comply.
Split vanilla bean, scrape out innards.
Warm milk, sugar and vanilla bean, then stir in 3 tablespoons of the caramel sauce. Take off heat and cover for one hour.
Add egg yolks to milk mixture and heat on medium, stirring constantly until it thickens slightly.
Add milk mixture to cream, in a bowl over an ice bath and mix well.
Cover and refrigerate until well chilled.
Follow instructions of your ice cream maker, and when nearly done, mix in pistachios and some more caramel sauce.
For extra awesomeness, heat any remaining caramel sauce and drizzle over ice cream when served.