Here is a recipe for Pistachio Cake:

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups finely ground pistachios
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Beat until just combined. Stir in the ground pistachios.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
6. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
7. Dust the top of the cake with powdered sugar before serving. Enjoy!

Here is a recipe for homemade pistachio ice cream:

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups shelled and unsalted pistachios
• 6 egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the cream, milk, and sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
2. Meanwhile, in a food processor, pulse the pistachios until they are finely ground.
3. In a medium bowl, whisk together the egg yolks. Slowly pour in about a cup of the hot cream mixture, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream mixture.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from the heat and stir in the vanilla extract.
5. Pour the mixture through a fine-mesh sieve into a clean container. Press a piece of plastic wrap directly against the surface of the mixture to prevent a skin from forming. Refrigerate until chilled, at least 4 hours or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to a container and freeze until firm, at least 2 hours.
7. Serve the ice cream in bowls or cones and enjoy!

I hope you enjoy this recipe!