Gelato al pistacchio

If using raw shelled pistachios, blanch them in boiling water for 1 minute, drain, and peel off the skins. Spread the peeled pistachios on a baking sheet and toast lightly in an oven at 150°C for 8-10 minutes until fragrant but not browned. Let the pistachios cool completely.

Process the cooled shelled pistachios in a food processor until a fine, oily paste forms. This may take several minutes, scraping down the sides as needed.

In a medium saucepan, combine the whole milk, heavy cream, and fine sea salt. Heat over medium heat until just simmering, but do not boil. Remove from heat.