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1
Bring the milk to a simmer in a heavy-bottomed saucepan over low heat.
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2
Beat the egg yolks and sugar in a large bowl until thick and pale.
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3
Whisk in the hot milk and then return to the saucepan.
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4
Cook the mixture over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
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5
(An instant-read thermometer will read 185F/85C.)
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6
Do not boil.
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7
Strain through a wire sieve back into the bowl and stir in the extract and a few drops green food coloring, if using.
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8
Add the pistachios and let cool.
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9
Lightly whip the cream and fold into pistachio custard.
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10
To freeze the ice cream by hand, pour the mixture into a freezer-proof container and freeze for at least 3-4 hours, until icy.
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11
Whisk well.
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12
Freeze for 2 hours more and whisk again.
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13
Cover and freeze until ready to use.
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14
To freeze ice cream in an ice cream machine, pour the mixture into the freezing compartment and churn according to the manufacturer's instructions.
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15
Transfer to a freezer proof-container, cover, and freeze until ready to use.
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16
Scoop the ice cream into dessert glasses, sprinkle with chopped pistachios, and serve immediately.
