Pistachio Gelato

Pistachio Gelato



2 cups whole milk

1 vanilla bean 

4 egg yolks

1/2 cup sugar

1 cup heavy cream

1 T. vodka

1 cup pistachio cream (I used Nonna Vincenza's, but you can't find it in the U.S., so substitute another brand that you might find here or here.)


Split the vanilla bean in half and add to the milk. Simmer just below the boiling point, then set it aside to infuse for about 15 minutes. Remove the bean. A little "skin" may have formed while it was cooling, so just lift it off and discard. Beat the egg yolks until creamy, then pour a couple of tablespoons of the hot milk into the eggs to slowly raise the temperature so that you don't end up with scrambled eggs. Keep adding the milk a little at a time, then stir in the sugar and place the mixture in a double boiler. Cook over a very low heat, stirring all the while, until the mixture heavily coats the back of a wooden spoon. Be careful not to cook it too long or to let it boil, or you'll end up a with curdled mess.

Remove the mixture from the heat, place the mixture into the refrigerator to cool for a few hours (or overnight), stir in the cream, the vodka and process in an ice cream maker. While it's churning, add the pistachio cream. Place it in the freezer to harden a bit more.