2 cups whole milk, divided
2 tbsp. cornstarch
1/3 cup sugar
7 oz. pistachio paste (I used closer to 5.5 oz)
A few drops of lemon juice

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    Combine ¼ cup whole milk with the cornstarch in a small bowl; whisk together to form a slurry so all the cornstarch is dissolved and the mixture is smooth.  Combine the remaining milk with the sugar in a medium saucepan.  Heat over medium-high heat, stirring occasionally, until the mixture is almost to a boil.  Stir in the cornstarch mixture and cook at a gentle simmer for 3 minutes, stirring constantly.  Remove from the heat, transfer to a bowl, cover and refrigerate until completely chilled, preferably overnight.  Once the mixture is thoroughly chilled, whisk in the pistachio paste and a few drops of lemon juice.  Freeze the gelato in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.