Add ground pistachios and 1/4 cup of the sugar to a pan.

Add milk and bring to boil.

Add vanilla, stir and remove from heat.

Add the 5 egg yolks and remaining 1/2 cup sugar to a bowl, and mix well.

Temper the egg yolks by taking a ladle's worth of hot milk from the pan and pouring into the bowl with the eggs, constantly stirring.

Add back to heat and cook for 7-10 minutes over medium-low heat, don't let it boil.

Once done, strain into bowl*

Place in refrigerator to chill for 2 hours.

Remove from fridge, and mix in heavy cream and the 1/2 cup of whole pistachios.

Turn on ice cream maker, slowly pour mixture into ice cream maker and proceed as directed, churning for about 10-12 minutes .

Empty into freezer safe bowl and let chill for 2 hours (or as long as you can manage)

Remove from freezer and serve!