Pistachio Paste For Gelato

First, you're gonna bring a small pot of water to a boil and simmer the pistachio nuts for 2 minutes. This is going to blanch the nuts and make them easier to peel and grind later on.

After 2 minutes, drain and rinse the nuts under cold water to cool them completely.

Dry the nuts with paper towels. If the nuts still have their skin on, you'll have to be very patient and peel them. To peel a pistachio, simply pinch it between your fingers and the skin should come right off.

To make the paste, put the nuts in the bowl of a food processor, then add the sugar. Pulse until the nuts are finely ground, stopping from time to time to scrape down the bowl.

Add the whole milk and process until the mixture is as smooth and creamy as the food processor will make it. (Some tiny pistachio bits will remain but that's okay!)

Whisk the pistachio base into the gelato base. You can add a teaspoon of pistachio or almond extract at this stage but it's completely optional.

Transfer the pistachio mixture into the bowl of the ice cream machine, then churn for 20 to 25 minutes.