- 1 1/2 Cup heavy cream
- 1 Cup milk
- 3/4 Cups sugar
- 4 large eggs
- 2 egg yolks
- 2/3 Cups tahini
- 3/4 Cups unsalted pistachios, chopped
Combine cream, milk, and sugar in a 2-quart saucepan and bring to a boil, stirring occasionally.
Beat eggs and yolks in a large bowl, and then add hot cream mixture in a slow stream.
Pour the mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon until it coats the back of spoon, about 10 minutes.
Pour mixture through a fine strainer into a clean bowl, and then stir in the tahini. Cool the mixture over an ice bath, stirring occasionally, until cold.
Freeze in an ice-cream maker according to manufacturer’s directions. Stir in pistachios once ice cream is removed form ice cream maker. Place in freezer until ready to serve.
Ice cream will be very hard once it is frozen and should be pulled out of the freezer 15 minutes before scooping.