Pistachio Gelato

1. Combine the whole milk, powdered dextrose, and glucose, sugar, powdered skim milk and stabilizer in a saucepan.
2. Heat the mixture, stirring constantly to 180°F. Cool down completely.

1. Combine 1925 grams of the Basic Ice Cream Base with the whole milk, sugar, cream, powdered skim milk, and American Almond® pistachio paste.
2. Quickly chill the ice cream base over an ice bath. Refrigerate the ice cream base overnight.
3. Pour into batch freezer and churn.

Finishing Ideas

Garnish scoops of the Pistachio Gelato with American Almond® brittle crunch.