Pistachio Gelato

Instructions

1. In a food processor, combine the pistachios and 1/4 cup (50g) of the sugar. Process until the mixture resembles a fine paste, scraping down the sides as necessary.
2. In a medium saucepan, combine the milk, cream, and pistachio paste. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk together the egg yolks, remaining 1/2 cup (100g) of sugar, and salt until smooth and pale in color.
4. Slowly pour about 1/2 cup (120ml) of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
5. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the vanilla extract and almond extract, if using. Allow the mixture to cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the gelato is thick and creamy.
8. Transfer the gelato to an airtight container, sprinkle with chopped pistachios, and freeze for at least 2 hours to firm up before serving.