Pistachio Gelato

1. 1

   In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes.

2. 2

   Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy.

3. 3

   Whisk in the hot milk and return the mixture to the heat.

4. 4

   Cook carefully until it thickens then immediately add the pistachio paste whisking well.

5. 5

   Pour the custard base into a new container and cool it in an ice bath.

6. 6

   Turn as per manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.