# Components:
→ Pistachio Base
01 - 4.2 oz shelled unsalted pistachios
02 - 2 tbsp granulated sugar
→ Gelato Base
03 - 16.9 fl oz whole milk
04 - 6.8 fl oz heavy cream
05 - 4.2 oz granulated sugar
06 - 4 large egg yolks
07 - 1 tsp pure vanilla extract
08 - Pinch of fine sea salt
# Method:
01 - Preheat oven to 340°F. Spread pistachios on a baking tray and roast for 8-10 minutes until fragrant. Cool slightly, then rub off loose skins using a clean towel.
02 - In a food processor, blend roasted pistachios with 2 tbsp sugar until finely ground and beginning to turn into a paste. Set aside.
03 - In a medium saucepan, heat milk and cream until just below boiling. Do not allow to boil. Remove from heat.
04 - In a large bowl, whisk egg yolks with 4.2 oz sugar and salt until pale and creamy.
05 - Slowly pour the hot milk mixture into egg yolks while whisking constantly. Return entire mixture to the saucepan.
06 - Cook over low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, approximately 170-176°F. Do not allow to boil.
07 - Remove from heat. Stir in the pistachio paste and vanilla extract until fully combined and smooth.
08 - Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
09 - Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
10 - Churn in an ice cream maker according to manufacturer's instructions until thick and creamy. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
