Pistachio Gelato

1. 1

   Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.

2. 2

   Heat the rest of the milk in a medium-sized saucepan with the sugar.

3. 3

   When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.

4. 4

   Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.

5. 5

   Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.

6. 6

   Freeze the gelato in your ice cream machine according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.