Finely grind 75 g of pistachios in a mortar or universal grinder. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up the vanilla pod and pulp with milk. Add ground pistachios, steep for about 1 hour and let cool. Chop the remaining pistachios coarsely
Briefly rinse a box mould (approx. 1.5 litres capacity) with water and line it with foil. Whisk the eggs and sugar with the whisk of the hand mixer until white-creamy. Stir in the milk mixture. Whip cream until stiff, fold in approx. 3/4 of the remaining pistachios. Fold into the egg-milk mixture. Pour the mixture into the mould, place in the freezer and freeze for approx. 4 hours
Take the puff pastry out of the refrigerator 5-10 minutes before use. Roll out the puff pastry on the foil, turn it over, remove the foil. Roll out a little wider on a lightly floured work surface. Cut the dough in half crosswise, place 1 half on a baking tray lined with baking paper (both halves may fit on the tray!). Prick with a fork, cover with baking paper and weigh down so that the dough does not rise. Bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes, then reduce the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and bake for another 10-15 minutes until brown. Repeat the process with the rest of the puff pastry. Take out the puff pastry, let it cool down
Select the currants, wash and drain them. Remove the parfait and leave to stand at room temperature for about 5 minutes. Cut ice cream into 16 slices, puff pastry halves into 24 rectangular pieces. Layer puff pastry and ice cream alternately on plates, sprinkle with remaining pistachios and decorate with currants
waiting time approx. 3 1/2 hours