Kumquat's Kookin' Kaboodles' Limone Pistachio Gelato

1. 1

   Whisk together the buttermilk, cream, yogurt and 3/4 cup Splenda granular in a mixing bowl until smooth.

2. 2

   Take one cup of milk mixture and place in another bowl.

3. 3

   To this add egg yolks, one at a time, whisking well after each addition.

4. 4

   Pour the other 3 cups or so of the milk mixture into a saucepan and whisk in the lemon zest and juice as well as the remaining 3/4 cup Splenda granular.

5. 5

   Heat over low heat, stirring constantly, until mixture just begins to boil.

6. 6

   Remove from heat and allow to cool for five minutes.

7. 7

   Take one cup of the heated milk mixture and add it gradually to the egg mixture in small amounts, whisking constantly.

8. 8

   Return egg mixture to heated mixture in saucepan gradually, whisking constantly.

9. 9

   Heat custard mixture over low heat until mixture becomes thick but not quite boiling.

10. 10

    Remove from heat and allow to cool.

11. 11

    Pour custard into a suitable covered container and refrigerate overnight.

12. 12

    The next day, pour mixture into prepared and ready ice cream maker and follow your machines instructions.

13. 13

    Add 1 cups chopped pistachios as gelato thickens.

14. 14

    Allow to firm up further in the freezer for several hours until firm as you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.