Ingredients

Method

Toast the pistachios in a dry skillet over medium heat until they are just fragrant. Allow them to cool, then finely grind them in a food processor.

Combine the whole milk and heavy cream in a saucepan and heat until it begins to simmer. Remove from heat.

In a bowl, whisk the egg yolks with the sugar until the mixture is thick and pale.

Gradually temper the yolks by adding the hot milk mixture in a slow stream, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon.

Remove from heat and stir in the ground pistachios, vanilla extract, and a pinch of salt.

Pour the mixture through a fine-mesh sieve into a clean bowl to remove any large pistachio pieces and ensure a smooth texture.

Chill the custard in the refrigerator until it is completely cold, about 4 hours or overnight.

Transfer the chilled custard to an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the gelato to a container and freeze until it is firm, about 2-3 hours, before serving.