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Cook the Mixture:
5. 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:
6. Remove from heat and stir in the pistachio paste and vanilla extract until well combined.
Chill:
7. 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:
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze:
9. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.
Serve & Enjoy:
10. 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!
