Custard gelato swirled together with chocolate and pistachio gelato, topped with praline pistachios

In a saucepan, combine milk, heavy cream, and half of the sugar. Heat over medium heat until it begins to simmer.

Make the Custard

In a bowl, whisk together egg yolks and the remaining sugar until pale and thick.

Whisk Egg Yolks

Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.

Temper the Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon. Strain into a bowl and cool.

coppa pistachio

Recipe information

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