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Intensely green Sicilian pistachio gelato made with Bronte pistachios is gelato royalty. This premium mediterranean frozen dessert is a family indulgence.
Gently heat whole milk and heavy cream together in a medium saucepan over medium-low heat until steaming but not boiling (about 170°F). Stir occasionally for even heating.
Finely grind the pistachios in a food processor until nearly a paste for the deepest green color and intense flavor. Add ground pistachios to the warmed milk, stir, and let steep for 30 minutes on very low heat.
In a mixing bowl, whisk egg yolks, granulated sugar, and fine sea salt until pale and thickened; this improves custard texture.
Gradually temper the yolk mixture with the hot pistachio-milk blend, whisking constantly to avoid scrambling the eggs. Return everything to the saucepan.
Cook over low heat, stirring constantly with a heatproof spatula, until the custard thickens to coat the back of a spoon (170–175°F). Do not let it boil to prevent curdling.
Strain through a fine mesh sieve to remove any solids and cool quickly by setting over an ice bath. Add vanilla extract, then refrigerate until fully chilled (at least 4 hours or up to overnight).
Churn the custard in an ice cream maker according to manufacturer’s instructions. For optimal texture, freeze for 2–3 hours before serving to firm up.
