Pistacchio Gelato Recipe

Preparation

1. 1

   Prepare Pistachio Paste

   In a food processor, blend the shelled pistachios until finely ground. Add 2 tablespoons of sugar and a tablespoon of milk to create a smooth paste. Set aside.

2. 2

   Make Gelato Base

   In a saucepan, combine the whole milk, heavy cream, and the remaining sugar. Heat over medium heat until the mixture is warm but not boiling.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and a pinch of salt until pale and slightly thickened.

4. 4

   Temper the Egg Yolks

   Gradually pour the warm milk mixture into the egg yolks while whisking constantly. This will prevent the yolks from cooking.

5. 5

   Cook the Mixture

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon.

6. 6

   Combine and Chill

   Remove from heat and stir in the pistachio paste and vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.

7. 7

   Churn the Gelato

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

8. 8

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.