Pistachio Gelato
 
 
Ingredients
  • 1/2 cup salted and shelled pistachios
  • 1/2 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp almond extract
  • 4 egg yolks
  • 1/4 cup sugar
Instructions
  1. Rub the shelled pistachios with a paper towel or tea towel to remove excess salt. Place in a food processor with 1/2 cup of sugar and process until the pistachios are quite fine.
  2. Add the whole milk and cream to a large saucepan. Heat on medium temperature until the edges of the milk begin to slightly bubble. Meanwhile, whip 1/4 cup sugar and 4 egg yolks in a mixer fitted with a whisk attachment. Beat until light and frothy.
  3. Once the milk and cream has heated, with the mixer running on low, slowly pour in about 1/4 cup of the warm milk mixture into the yolk mixture. Use a small measuring cup and pour down the side of the metal mixing bowl to allow the milk to cool as it is added. Continue to gradually incorporate all of the milk.
  4. Once blended, pour the egg yolk and milk mixture back into the saucepan. Heat on medium temperature until it just begins to thicken, coats the back of a wooden spoon, or begins to gel a bit. Stir in the pistachio mixture. Cool completely or refrigerate overnight.
  5. Pour into an ice cream machine and turn on as instructed for your machine.
Notes
Gelato is meant to serve quite soft to allow the flavors to be heightened. You may wish to make the milk mixture the day before, then blend and serve immediately. Alternately, you can make the gelato ahead, freeze then thaw in the fridge for a while before serving in order to soften it to the right consistency.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/06/02/pistachio-gelato/