Pistachio Gelato Recipe
- 3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
- 3/4 cup sugar
- 2 cups whole milk
- 1 teaspoon almond extract
- 5 large egg yolks
- 2 drops green food coloring
- Chopped unsalted pistachios
- Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.
