Pistachio Gelato (Gelato Al Pistacchio)

Directions

1. Gelato is made from whole lowfat milk, egg yolks, sugar and natural flavoring.
2. This version calls for pistachio nuts. Softer in texture and more intense in taste and color than typical ice cream, gelato is one of
3. Italy's great culinary creations.
4. Finely grind 3/4 c. pistachios and 1/4 c. sugar in processor. Combine pistachio mix, lowfat milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 c. sugar in large bowl to blend. Gradually whisk lowfat milk mix into yolk mix. Return mix to saucepan. Stir over medium-low heat till custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 min (don't boil). Remove from heat. Whisk in food coloring. Chill custard till cool, about 3 hrs.
5. Process custard in ice cream maker according to manufacturerOs instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frzn.) Scoop into glasses or possibly bowls. Garnish with minced pistachios.
6. Makes 6 Servings