Clean pistachios, much chop in a food processor.
Mix ground pistachio nuts with sugar and cream in a small saucepan, cook at moderate heat, stirring from time to time. Remove the pan from the heat when the sugar has dissolved completely. Leave for 10 minutes to cool.
Add the warm cream mixture of pistachios with three egg yolks, whisking whisk after each. Then put on the fire, stir with a wooden spoon. Boil sauce until the temperature rises to eighty degrees.
Strain the cream through a sieve ready, pour into ice-cream bowls, cover with parchment paper, remove one and a half hours in the refrigerator. After that, you can try the pistachio cream.