Pistachio Gelato

Direction

1. Preheat oven to 350°F (175°C).

2. Spread shelled pistachios on a baking sheet and toast in the oven for 7-8 minutes, or until fragrant and lightly golden. Remove from oven and let cool.

3. Once cooled, place toasted pistachios in a food processor or blender. Pulse until finely ground, but be careful not to turn them into paste.

4. In a saucepan, combine whole milk, heavy cream, granulated sugar, vanilla extract, almond extract (if using), and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer and the sugar has dissolved.

5. Remove from heat and let the mixture cool slightly.

6. Transfer the mixture to a blender. Add the ground pistachios and blend until smooth.

7. Pour the mixture through a fine-mesh sieve into a bowl to remove any remaining pistachio solids.

8. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

9. Once chilled, pour the pistachio mixture into an ice cream maker and churn according to manufacturer's instructions, usually about 20-25 minutes.

10. Transfer the gelato to a freezer-safe container, smoothing the top with a spatula. Sprinkle chopped pistachios over the top.

11. Freeze for at least 2 hours, or until firm.

12. Serve scoops of pistachio gelato garnished with additional chopped pistachios.