Pistachio Gelato 1995 ( Italy) - cooking recipe

Ingredients

1 cup unsalted shelled pistachio
3/4 cup granulated sugar
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring

Preparation

Finely grind pistachios with 1/4 cup of the sugar in a food processor.
Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
Bring to a low boil.
Whisk in a bowl the yolks and the last 1/2 cup sugar.
Gradually whisk the milk mixture into the yolk and sugar tempering.
Return to saucepot over medium low heat.
Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
This should take about 8 minutes.
Do not boil.
Remove from heat, whisk in the colouring.
Refrigerate the custard until cold, or overnight.
Process now in your ice cream machine according to the manufacturers directions.
Transfer to a covered container when finished.
Place in freezer.