Pistachio Gelato
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Step 1 of 6
1 of 6
Heat the milk and cream in a saucepan until just below boiling.
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What you are cooking with
- 300 ml Whole milk
- 200 ml Cream
- 100 g Caster sugar
- 3 each Egg yolks
- 120 g Pistachio paste, Bronte pistachios for the best flavour
- 1 tsp Glucose syrup or honey, optional, for smoothness
- a pinch Salt