Pistachio Gelato

2 cups (500ml) whole milk
1/3 cup (65g) sugar
2 tablespoons (16g) cornstarch, also known as corn flour
7 ounces (200g) 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.

Notes

Note: I used Bronte Crema di Pistacchio (sometimes called pistachio paste) which is made in Sicily and you can read more about their pistachio harvesting here. Normally pistachio creams and pastes contain a certain percentage of pistachios, around 40-50%, as well as sugar, oil or another fat. Some are available here, here, and here.

When buying pistachio cream (or paste), look for one that’s at least 40% pistachios. Pistachio paste is not the same as pure pistachio paste, which I haven't tried in this recipe.

And if ordering online, don’t confuse it with a liquore called Crema di Pistacchio di Bronte, which is a drink.