Pistachio Mascarpone Gelato 

8 oz mascarpone 

3 cups milk

3/4 cup sugar

1/2 cup roasted or toasted pistachios 


In a medium saucepan, combine the mascarpone, milk, and sugar.  Cook over medium heat, stirring until the sugar dissolves and bubbles form around the edges of the pan. Remove from heat. Cool, cover, and refrigerate overnight. The liquid may have separated. If so, pour liquid through a fine mesh sieve and discard solids. Add pistachios to liquid and pour into an ice cream maker. Freeze according to manufacturer's instructions. 

adapted from Italian Food Artisans' 'Mascarpone Gelato'