1. In a medium saucepan, combine the milk, cream, pistachios, and vanilla. Bring just to a boil, then remove from heat and cover. Let steep for 30 to 60 minutes — the longer it sits, the deeper the pistachio flavor will be. Strain the mixture through a fine-mesh sieve, discarding the solids.

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2. Prepare an ice bath by filling a large bowl with ice and setting a smaller bowl inside it.

 

3. In a clean medium saucepan, whisk together the egg yolks and sugar until smooth and well combined. While whisking constantly, slowly drizzle in the warm pistachio cream to temper the yolks. Continue whisking until fully incorporated.

 

4. Set the saucepan over medium heat, whisking constantly, until the mixture reaches 182°F (83°C) and thickens slightly, about 5–10 minutes. Do not let it boil. Immediately strain the crème anglaise through a fine-mesh sieve into the smaller bowl set in the ice bath.

 

5. Whisk occasionally as it cools to about 70°F (21°C). Alternatively, place the bowl in the freezer and whisk every few minutes until cooled.

 

6. Cover and chill until ready to serve.