Pistachio Gelato

Instructions

1. Place the shelled pistachios in a food processor and pulse until they are finely ground. Be careful not to over-process them into a paste.
2. In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat over medium heat until the mixture is hot but not boiling.
3. In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
4. Gradually add a ladleful of the hot milk mixture to the egg yolk mixture, whisking constantly to temper the eggs. Repeat with another ladleful.
5. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Stir constantly over medium heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
6. Remove the saucepan from heat and stir in the vanilla extract, salt, and pistachio paste (if using). Add the ground pistachios and mix well.
7. Let the mixture cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
8. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
9. Transfer the gelato to an airtight container, sprinkle with chopped pistachios, and freeze for at least 2 hours before serving.