Ingredients:
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup shelled pistachios, finely ground
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
Directions:
1. Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium-low heat until it begins to steam but not boil. Remove from heat.
2. Mix the Dry Ingredients: In a separate bowl, whisk together the sugar, ground pistachios, egg yolks, vanilla extract, and salt until well combined.
3. Combine Mixtures: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Cook to Thicken: Return the mixture to the saucepan and place it over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Cool the Mixture: Remove from heat and let cool to room temperature.
6. Churn the Gelato: Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes.
7. Freeze: Transfer the gelato to a freezer-safe container and freeze for at least 4 hours or until firm.
8. Serve: Serve scoops of the pistachio gelato in bowls or cones and enjoy!