Pistachio Chocolate Tartufo with Sour Cherry Sauce

Chop pistachios in a food processor.

Bring milk and 1 cup of the chopped pistachios to boil in heavy medium saucepan over medium-high heat.

Remove from heat.

To make the pistachio custard for the ice cream: first, whisk egg yolks and sugar in medium stainless steel bowl.

Gradually whisk in the hot milk mixture.

Return the custard to saucepan.

Cook over low heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of a spoon, about 8 to 10 minutes.

Immediately strain the custard through a sieve over a bowl that is sitting in an ice bath. (This will remove the pistachios.)

Stir in the cream and 1/2 cup chopped pistachios.

Let cool in the ice bath, about 10 minutes.

Remove from ice bath and chill custard in the refrigerator for 2 hours.

Freeze chilled custard in an ice cream maker according to manufacturer’s instructions.

Scoop ice cream into six balls using an ice cream scoop.

Place on a parchment-lined baking sheet and freeze until firm, about 2 hours.

Put the chocolate in a small stainless steel bowl over a pan of hot water on low heat.

Heat until melted but not hot.

Stir.

Let chocolate cool slightly so it is warm and not hot because if the chocolate is too hot, it will melt the pistachio ice cream.

With a fork (or 2 forks) dip each pistachio ice cream ball in the chocolate to cover.

Place coated ice cream balls on wire rack.

Sprinkle with the remaining 1/2 cup chopped pistachios.

Freeze again until firm, at least 1 hour.

Remove from freezer 10 minutes before serving.

Serve with warm Sour Cherry Sauce.

Over medium-low heat, bring the sour cherries and vanilla bean scrapings to a simmer, add corn syrup.

Reduce slightly until thickened to a sauce consistency, about 10 minutes.

Cool slightly and serve the sauce warm with the Pistachio Chocolate Tartufo.