Instructions:
Prep the Pistachios:
1. In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste.
Heat the Milk & Cream:
2. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.
Whisk the Yolks:
3. In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.
Temper the Eggs:
4. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Cook the Mixture:
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
Add Pistachio Paste:
6. Remove from heat and stir in the pistachio paste and vanilla extract until well combined.
Chill:
7. Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Churn the Gelato:
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze:
9. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.
Serve & Enjoy:
10. Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!
Pro Tip:
For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!
