Pistachio Gelato

• 3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
• 3/4 cup sugar
• 2 cups whole milk
• 1 teaspoon almond extract
• 5 large egg yolks
• 2 drops green food coloring
• Chopped unsalted pistachios

1. Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor.
2. Combine pistachio mixture, milk and almond extract in heavy medium saucepan.
3. Bring to boil.
4. Whisk yolks and 1/2 cup sugar in large bowl to blend.
5. Gradually whisk milk mixture into yolk mixture.
6. Return mixture to saucepan.
7. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
8. Remove from heat.
9. Whisk in food coloring.
10. Refrigerate custard until cold, about 3 hours.
11. Process custard in ice cream maker according to manufacturer's instructions.
12. Transfer to covered container and freeze.
13. (Can be prepared 1 week ahead.
14. Keep frozen.)
15. Scoop into glasses or bowls.
16. Garnish with chopped pistachios.

pistachios, sugar, milk, almond, egg yolks, unsalted pistachios

Taken from www.epicurious.com/recipes/food/views/pistachio-gelato-572 (may not work)