Creamy Homemade Pistachio Ice Cream with Vanilla and Cocoa Butter

Halve the vanilla bean lengthwise and carefully scrape out the seeds. Set both aside.

Pour the cream into a pot and slowly heat it on the stove. Make sure it doesn't boil; the temperature should reach a maximum of 60°C (140°F).

While the cream is heating, whisk the egg yolks with the cane sugar and a pinch of salt in a separate bowl until frothy.

Add the scraped vanilla seeds and the empty vanilla bean to the heated cream.

Slowly stir the whisked egg yolk-sugar mixture into the warm vanilla cream. Heat the mixture to 75°C (167°F), stirring constantly with a whisk.

Once the temperature is reached, immediately remove the mixture from the heat and remove the vanilla bean.

Stir in the cocoa butter until it's completely melted.

Thoroughly stir the agave syrup and pistachio paste into the warm ice cream base until everything is well combined and a homogeneous mixture forms.

First, let the ice cream mixture cool to room temperature. Then cover it and place it in the refrigerator for at least 4 hours, but ideally overnight, so it cools completely to refrigerator temperature.

Once the mixture is well chilled, pour it into your pre-chilled ice cream maker and let it freeze according to the manufacturer's instructions until it reaches the desired consistency.

Serve the freshly made pistachio ice cream immediately for a softer, semifreddo-like consistency, or place it in the freezer for about 1-2 hours for firmer ice cream.

For decoration, chopped pistachios, a pistachio sauce (you can find a recipe for a pistachio sauce based on an English cream from me on Rocely), or simply melted white chocolate couverture are suitable.