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Prep the Pistachios: In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste.
Heat the Milk & Cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.
Whisk the Yolks: In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.
Temper the Eggs: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
Add Pistachio Paste: Remove from heat and stir in the pistachio paste and vanilla extract until well combined.
Chill: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Churn the Gelato: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.
Serve & Enjoy: Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!
Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!
