Pistachio Gelato

makes about 1 quart

In a small bowl, make a slurry by combining the cornstarch and a couple of tablespoons of the milk until smooth; set aside.
In a medium saucepan over medium heat, combine the remaining milk, heavy cream, and sugar; heat until bubbles begin to appear around the edges of the pan, stirring frequently.

Give the cornstarch slurry a quick mix and add it to the hot milk mixture; continue cooking and stirring until the mixture thickens slightly, about 3 minutes.
Remove the saucepan from the heat and whisk in the pistachio paste, pure almond extract, and optional drop of green food coloring until fully incorporated.
Strain the mixture through a fine mesh sieve and pour into an airtight quart storage container.
Chill mixture until it reaches 40F (at least 4 hours or overnight) before churning according to your ice cream machine manufacturer’s instructions (see alternate cooling directions below).
Transfer the churned gelato to an airtight container and freeze for at least 2 hours to firm up before serving.

This is my new favorite ice cream and gelato maker. It’s pricy, but ice cream and gelato are a must in this household so it’ll pay for itself in no time. It’ll churn batch after batch of the most amazing ice cream and gelato all day long because you don’t have to pre-freeze a canister before using. You just plug it and you’re in business.
Be sure to use a very good quality sweetened pistachio cream. If it tastes good directly from a spoon, it’ll taste good in your gelato.
To cool gelato base very quickly, pour hot gelato base into a gallon-size freezer bag; seal well, removing as much air as possible, and submerge in iced water until a temperature of 40F is reached, then churn as usual.
The color of pistachio cream varies from brand to brand. Some are quite green while others are more brown. If you feel the need,

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