Sicilian Pistachio Gelato

Gelato Base

• 3.37 kg / 7 lb 6.87 oz / 67.39%

1. Make the gelato base according to the Classic Ice Cream Method. Add the pistachio paste while the custard is still hot. Whisk thoroughly to completely dissolve the paste.
2. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
3. Once the base has age