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1
HEAT MILK, CREAM AND VANILLA: In a large saucepan, combine milk, cream, vanilla bean halves or vanilla extract, and salt. Over MEDIUM heat, bring to a low simmer and then immediately remove from heat. DO NOT BOIL. Scoop out the vanilla bean halves. Scrape out the seeds and put them back into the milk. Discard the shell.
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2
PREP EGG MIXTURE: In a medium-size mixing bowl, beat egg yolks with sugar until mixture thickens and turns a pale yellow, about 2 minutes. With the mixer running on LOW speed, slowly add 1 cup of the warm milk mixture and blend until combined.
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3
ADD EGG MIXTURE TO MILK MIXTURE: Add the egg mixture to the rest of the pan of warm milk. Over MEDIUM LOW heat, stir the mixture constantly until thickened to the point where it coats the back of a spoon, about 8 minutes. Again, DO NOT BOIL.
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4
CHILL: Refrigerate the mixture until chilled, at least 6-8 hours, but up to 48 hours.
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5
MAKE RASPBERRY PUREE: When mixture is chilled, you can make the puree. In a blender, combine raspberries with turbinado sugar and kirsch. Puree. Pour pureed mixture through a fine mesh sieve into the chilled gelato mixture. Discard solids left in the sieve. Stir to combine.
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6
CHURN: Using the manufacturer's instructions, churn the gelato. The consistency should look like very thick custard or mousse. Place gelato in the freezer until it looks solid, 2 hours or more. Packed in a covered container, it will keep in the freezer for about 2 weeks.
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7
SERVE: To serve, scoop gelato into cones or bowls. Top with chopped pistachios.
