Ciao Chow Linda

Pistachio Gelato/Ice Cream

2 cups heavy cream

1 cup whole milk

⅔ cup sugar

⅛ teaspoon fine sea salt

6 large egg yolks

1 cup pistachio paste

1 teaspoon almond extract

2 Tablespoons Amaretto liqueur

Instructions:

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.

Remove pot from heat.

In a separate bowl, whisk yolks.

Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Strain through a fine-mesh sieve into a bowl.

Whisk in pistachio paste, almond extract and Amaretto liqueur.

Cool mixture to room temperature.

Cover and chill at least 4 hours or overnight.

Churn in an ice-cream machine according to manufacturer's instructions.

Freeze until firm enough to scoop.