Makes approximately 1 litre

INGREDIENTS

2 cups milk

½ cup pouring cream

½ teaspoon vanilla extract

5 egg yolks

½ cup caster sugar

¾ cup shelled pistachios, roasted and chopped

METHOD

1. Place milk, cream and vanilla extract into a medium heavy-based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk into the egg mixture.

3. Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.

4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

5. Pour gelato base into ice cream bowl. Select ice cream mode to start mixing.

6. Add chopped pistachios once the mixture starts to thicken, which is usually about 5 minutes before the end of the mixing time.

7. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week