In a medium mixing bowl, whisk together the eggs yolks and sugar. Set aside.

In a medium sauce pan over medium-high heat, heat the milk with the salt until it reaches just before the boiling point. Bubbles will have formed on the surface. Do not let it boil.

Whisk about a cup of the hot milk into the egg yolk/sugar mixture and whisk continually until incorporated and smooth. Whisk this mixture back into the pot and whisk continually until combined.

Bring the custard to a low simmer, whisking continually, until thickened enough to coat the back of a wooden spoon. Stir in the white chocolate and continue stirring until melted.

Pour the custard through a fine mesh sieve into a bowl and cover the bowl with plastic wrap, pressing down onto the surface of the custard to prevent a hard layer from forming on top. Chill in the fridge overnight.

The next day stir in the chilled heavy cream, then the pistachios and cranberries.

Follow the instructions on your ice cream maker.

When the ice cream is done, scoop it into a quart-sized rectangle freezer safe container. The shape isn't necessary but it allows you to have a long runway to scoop the ice cream. Smooth the top of the ice cream. Secure the lid and freeze for 24 hours for best results, it allows the flavors to fully develop.

To scoop the ice cream, dip the spoon in hot water in between scoops.

Serve immediately. Best eaten within 2 days.Makes 4 quarts.