4 cups whole milk
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup sugar
2 cups shelled, toasted, unsalted pistachios, finely ground
1. In a small bowl, pour 3 tablespoons of the milk over the cornstarch and whisk until smooth.
2. In a heavy-bottomed saucepan over medium heat, bring the remaining milk to just before the boil. Whisk in the salt, sugar and cornstarch mixture until the sugar has dissolved, about 8 minutes.
3. Transfer the pan to an ice bath. When cool, stir in the pistachios. Refrigerate overnight.
4. Strain, pressing on the nuts to release all the liquid. Churn in an ice cream maker until thick. Freeze or serve immediately. Makes 1 quart. –Jill Santopietro for The New York Times T Magazine.