Pistachio Gelato

1. 1

   Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor.

2. 2

   Combine pistachio mixture, milk and almond extract in heavy medium saucepan.

3. 3

   Bring to boil.

4. 4

   Whisk yolks and 1/2 cup sugar in large bowl to blend.

5. 5

   Gradually whisk milk mixture into yolk mixture.

6. 6

   Return mixture to saucepan.

7. 7

   Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).

8. 8

   Remove from heat.

9. 9

   Whisk in food coloring.

10. 10

    Refrigerate custard until cold, about 3 hours.

11. 11

    Process custard in ice cream maker according to manufacturer's instructions.

12. 12

    Transfer to covered container and freeze.

13. 13

    (Can be prepared 1 week ahead.

14. 14

    Keep frozen.)

15. 15

    Scoop into glasses or bowls.

16. 16

    Garnish with chopped pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.