Pistachio and Chocolate Gelato (Italian-Style Ice Cream)
Source: Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine by Saveur Magazine

We sampled an embarrassing number of gelati at Gelateria Stancampiano in the heart of Palermo, at the insistence of Giovanni Stancampiano himself, before settling on pistachio and chocolate as our favorites.

FOR PISTACHIO GELATO:
4 cups milk, divided
1 cup sugar
3 tbsp. cornstarch
2 cups shelled, unsalted pistachios, finely ground

FOR CHOCOLATE GELATO:
3 cups milk, divided
3/4 cup sugar
2 tbsp. cornstarch
3/4 cup unsweetened cocoa powder

FOR PISTACHIO GELATO.
1. Heat 3 cups of the milk in a medium, heavy-bottomed saucepan over medium heist until bubbles appear around the edge of the pan and milk is just about to boil. Meanwhile, put remaining cup of milk, the sugar, and cornstarch into a small bowl, stir until well combined, then set aside. When milk is ready, remove from heat and stir in cornstarch mixture. Return pan to hear and cook, stirring frequently, until dissolves and mixture thickens slightly. 8-10 minutes.

2. Put pistachios into a large bowl and stir in the hot milk mixture, Set aside to let cool, stirring often, then cover with plastic wrap and refrigerate overnight.

3. Strain pistachio milk mixture through a fine sieve into a medium bowl, pressing pistachios with the back of a wooden spoon to extract as much of tire flavor as possible. Discard ground nuts, Pour strained pistachio milk mixture into an ice cream maker and press according to manufacturers directions.

FOR CHOCOLATE GELATO:
Using ingredients for chocolate gelato, follow step 1, using 2 cups of the milk, combining remaining cup of milk with cornstarch, and cocoa powder, and cooking mixture until sugar and cocoa dissolves. Set aside to let coo1, then cover with plastic wrap and refrigerate overnight. Pour mixture into an ice cream maker and process according to manufacturer’s instructions.

Servings: 8-12