Pistachio Gelato

2 cups whole milk
1/3 cup sugar
2 tablespoons cornstarch
7 ounces Bronte pistachio paste (see Note)
a few drops of lemon or orange juice


 Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
Heat the rest of the milk in a medium-sized saucepan with the sugar.
When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.


Note: Bronte Crema di Pistacchio is made in Sicily. When buying pistachio paste, look for one that’s at least 40% pistachios. And if ordering online http://www.amazon.com/s/ref=nb_sb_ss_i_2_7?url=search-alias%3Daps&field-keywords=pistachio+paste&sprefix=pistach%2Caps%2C243, don’t confuse it with a liquore called Crema di Pistacchio di Bronte, which is a drink.