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Pistachio Gelato
Pistachio Ice Cream
(Gelato al Pistacchio)
 
 
Ingredients:

3/4 cup unsalted shelled pistachios (about 3 and 3/4 ounces)
3/4 cup sugar
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring (optional)
Chopped unsalted pistachios 

Directions:

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 a 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 (if desired).

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. Makes 6 servings.

That's it!
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