Pistachio Gelato

1 c (4 oz/125 g) shelled, unsalted raw pistachio nuts toast, cool, chop divide in half   freeze
simmer stand 1 hour strain reheat cook until thickened cover and chill completely
3 c whole milk  
1 c double cream
¾ (6 oz/185 g) sugar
1 T minced orange zest
¼ t sea salt
4 large egg yolks  
1 t vanilla extract  
¼ t almond extract
  1. Place the nuts on a cookie sheet in a single layer, and toast about 8 minutes at 350°F. Let cool, then chop.
  2. Over medium heat, simmer half the pistachios, the milk, cream, sugar, zest, and salt. Remove from heat, cover, and let stand 1 hour to infuse the pistachio-y goodness.
  3. Strain the mixture through a sieve, pressing lightly to squeeze the liquid out. Discard the pistachios.
  4. Reheat the milk mixture.
  5. Gradually pour the hot milk mixture slowly into the eggs, whisking all the while, then pour the whole thing back into the saucepan.
  6. Cook the milk/egg mixture over medium-low heat until thickened, stirring constantly, until the custard thickens enough to coat a spatula. Do not simmer, or you'll get kind of sweet scrambled eggs.
  7. Pour the custard through a sieve into a bowl. Cool in an ice bath, then cover and refrigerate until completely cool, at least 4 hours, or up to 1 day.
  8. Stir in the vanilla and almond extracts and the remaining pistachios, and freeze in an ice cream maker.

shamelessly stolen from Essentials of Mediterranean cooking