# The Ingredients You'll Need:
→ Pistachio Base
01 - 4.25 oz shelled unsalted pistachios
02 - 2 tbsp granulated sugar
→ Gelato Base
03 - 2 cups whole milk
04 - 0.85 cup heavy cream
05 - 0.5 cup granulated sugar
06 - 4 large egg yolks
07 - 1 tsp pure vanilla extract
08 - Pinch of fine sea salt
# Step-by-Step Instructions:
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 in 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 boil). Remove from heat.
04 - In a large bowl, whisk egg yolks with 0.5 cup sugar and salt until pale and creamy.
05 - Slowly pour the hot milk mixture into egg yolks, whisking constantly. Return 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 (about 170–176°F). Do not let it 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 manufacturers instructions until thick and creamy. Transfer to a container and freeze for at least 2 hours before serving.
