Saveur

Photo: Christopher Hirsheimer

SERVES 6 – 8

This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.

4 cups milk
1 cup sugar
3 tbsp. cornstarch
2 cups shelled unsalted pistachios, finely ground in a food
   processor or spice mill

1. Bring 3 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, and cornstarch in a bowl, then stir into hot milk. Return pan to heat and cook, stirring constantly, until mixture thickens slightly, 8–10 minutes.

2. Put pistachios into a large bowl and stir in hot milk mixture. Set aside to let cool, stirring often, then cover and refrigerate overnight.

3. Strain mixture through a fine sieve into a bowl, pressing ground pistachios with the back of a wooden spoon. Discard pistachios. Process mixture in an ice cream maker according to manufacturer's directions.

This article was first published in Saveur in Issue #52