Pistachio Gelato
About 3 cups (3/4 liter)
2 cups (1/2 liter) whole milk
1/3 cup (65g) sugar
2 tablespoons (16g) cornstarch, also known as corn flour
7 ounces (200g) Bronte pistachio paste (see Note)
a few drops of lemon or orange juice
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. Heat the rest of the milk in a medium-sized saucepan with the sugar.
3. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
5. Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
6. Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.

Note: Bronte Crema di Pistacchio is made in Sicily and you can read more about their pistachio harvesting here. When buying pistachio paste, look for one that’s at least 40% pistachios. And if ordering online, don’t confuse it with a liquore called Crema di Pistacchio di Bronte, which is a drink.