Begin by gently heating the milk and cream over medium heat in a large saucepan.

In a medium bowl, whisk together egg yolks, vanilla, salt, sugar until pale.

Slowly temper the egg yolk with 1 cup mixture of the warm milk, pour a little at a time and mix, then return everything to the saucepan.

Cook over low heat until it thickens slightly—be careful not to scramble the eggs. Once it starts to thicken add the pistachio paste and mix to blend into the mixture.

Pour mixture into a glass container and place in the fridge for 2 hours. Remove and pour into the ice cream machine churn pistachio ice cream until it reaches a soft-serve consistency. Mine was about 35 minutes.

Transfer your churned ice cream into a freezer-safe container.

Smoothing the top with a spatula with one layer then add in chopped pistachios and chocolate in between each layer of ice cream, repeat step till the all ice cream is done.

The ice cream is soft at this time so freeze for at least four hours. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!