Pistachio Coconut Gelato

Instructions

• 1

  Pour the coconut milk and coconut cream into a medium heavy-based saucepan. Stir over medium heat for 6-8 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.

• 2

  Place the egg yolks, sugar and vanilla in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (imperial: 4 fl oz | metric: 120ml) of the hot coconut milk mixture over the eggs and sugar and whisk to combine. Add the remaining coconut milk mixture to the egg mixture, whisking to combine.

• 3

  Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, but do not bring to the boil.

• 4

  Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours, or until cold.

• 5

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 6

  Add the toasted pistachios once the machine specifies to add in Mix-Ins.

• 7

  Once the gelato is frozen, transfer it to a freezer-safe container, just large enough to contain the gelato. Freeze for 4 hours, or overnight for firmer gelato.

• 8

  Spoon into bowls and serve with extra pistachios.

• 9

  Store the gelato in the freezer for up to 2 weeks. The gelato will become very firm after freezing overnight, so remove from the freezer and let stand at room temperature for 5-10 minutes before serving for easier scooping.