Pistachio Gelato

Gelato is made from whole milk, egg yolks, sugar and natural flavoring. This version calls for pistachio nuts and didn't use eggs. I had a bag of pistachios leftover from a recipe I made for brunch (chocolate lava cake with pistachio sauce) and this recipe was perfect for a weeknight dessert.

Pistachio Gelato

1 cup shelled pistachios, unsalted and lightly toasted
(about 12 ounces in the shell)
3 cups milk
1/2 cup heavy cream
3/4 cup sugar

In a food processor or coffee grinder, coarsely chop the pistachios, reserving a few whole ones for garnish.

In a medium saucepan, combine the milk, heavy cream and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerate overnight.

Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Makes 1 quart - serves 4