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- Gelato al Pistacchio
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- Ingredients:
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3/4 cup unsalted shelled pistachios (about 3 and 3/4 ounces)
3/4 cup sugar
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring (optional)
Chopped unsalted pistachios
Directions:
Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor.
Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to a boil.
Whisk yolks and 1/2 cup sugar in large bowl to blend.
Gradually whisk milk mixture into yolk mixture.
Return mixture to saucepan. 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).
Remove from heat.
Whisk in food coloring (if desired).
Refrigerate custard until cold, about 3 hours.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.)
Scoop into glasses or bowls. Garnish with chopped pistachios. Makes 6 servings.
That's it!
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