Pistachio Coconut Gelato

Instructions

• 1Pour 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.
• 2Put the egg yolks, sugar and vanilla in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (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.
• 3Wash 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, do not boil.
• 4Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
• 5Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
• 6Add the toasted pistachios once the machine specifies to add in Mix-Ins.
• 7Once the gelato is frozen transfer to a freezer-safe container, just large enough to contain the gelato. Freeze for 4 hours or overnight for firmer gelato.
• 8Scoop into bowls and serve with extra pistachios.
• 9Store 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 stand at room temperature for 5-10 minutes before serving for easier scooping.