Italian Pistachio Gelato
You can also purchase pistachio paste instead of making your own.
If you do not have an ice cream maker, transfer the mixture into a freezer-safe container and place in the freezer for 30 minutes. Remove from the freezer and crush the ice crystals with a spatula. Return to the freezer and repeat the same process for 4 hours, crushing the crystals every 30 minutes. This will keep your gelato silky and smooth.