Sicilian Pistachio Gelato Recipe

In a medium saucepan, combine the whole milk, heavy cream, pinch of salt, and vanilla extract. Heat over medium until the mixture is steaming with small bubbles around the edges. Do not let it boil.

In a separate bowl, whisk the egg yolks with the granulated sugar until pale and thick.

Slowly temper the yolks by whisking about 1/2 cup of the hot milk mixture into the yolks.

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low to medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and reaches about 170°F (77°C).

Remove from heat and whisk in the pistachio paste until completely smooth and evenly colored.

Strain the custard through a fine-mesh sieve to remove any lumps and ensure a silky base.

Chill the pistachio custard base in the refrigerator for at least 4 hours, or until completely cold.

Churn

Pour the chilled custard base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve, thick consistency.

Transfer the gelato to a freezer-safe container and freeze for at least 2 hours to achieve scoopable firmness.

Serve scoops of Sicilian pistachio gelato topped with crushed pistachios.

Garnish

Sprinkle 1/4 cup crushed pistachios over the gelato portions for a classic finish.