767. Gelato di Pistacchio

• 8 deciliters (about 3-⅓ cups) of milk
• 150 grams (about 5-¼

Blanch the pistachios in hot water and crush them very fine in a mortar with a tablespoon of the sugar; then put them in a saucepan with the egg yolks and the remaining sugar, stirring until thoroughly blended. Add the milk and place the mixture on the fire, stirring constantly. When the mixture has thickened to the consistency of a custard, allow it to cool, and then pour it into the ice cream