Pistachio Gelato

 

• 2 c  whole milk
• 1/3 c sugar
• 2 T cornstarch
• 7 oz pistachio cream (or paste), look for one that’s at least 40% pistachios
• a few drops of lemon or orange juice

• Make a slurry by mixing the 1/4 cup of the milk with the cornstarch.
• Heat the rest of the milk in a medium-sized saucepan with the sugar.
• When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
• Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
• Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
• Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.