Vanilla Ice Cream with Pistachios

For the vanilla ice cream with pistachios, first heat the milk with the vanilla pulp, pod and pepper until it almost boils. Set aside and leave to infuse for about a quarter of an hour. Then remove the pod.

Stir in the condensed milk and the pistachios. Fold in the whipped cream. Divide the vanilla ice cream with pistachios among 4 ramekins and freeze for several hours, preferably overnight.

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