Italian Pistachio Gelato

1. 1

   Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.

2. 2

   Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.

3. 3

   Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.

4. 4

   Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.

5. 5

   Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.

6. 6

   Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.