Preheat oven to 350 degrees F.

Spread the pistachios in a single layer, onto a cookie sheet and roast in the oven for about 8 minutes. Let cool.

Once cooled, place the pistachios in a food processor and grind until fine but still with some larger pieces for extra texture.

Add the vanilla and the salt to the chopped pistachios and stir well. Set aside.

In a large sauce pot, heat together the milk and the heavy cream until very hot but not boiling.

Meanwhile, using a stand mixer or hand held mixer with the whisk attachment, whisk the sugar and eggs together until they are thick and creamy for about 8 to 10 minutes.

Add the egg mixture a little at a time, to the milk and cream mixture, stirring gently over low heat. (Make sure to stir continuously as the mixture could quickly scramble)

Add in the pistachio mixture and keep stirring the custard well for about 8 minutes. (stirring well on low heat will ensure the mixture does not scramble)

Cool the mixture then chill overnight in the fridge.

When ready, freeze and churn in an ice-cream machine according to the manufacturer's instructions. Add in the chocolate chips during the last 5 minutes of churning time.

Enjoy scooped over a waffle bowl or cone.