Step 1

Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.

Step 2

Heat the rest of the milk in a medium-sized saucepan with the sugar.

Step 3

When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.

Step 4

Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.

Step 5

Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.

Step 6

Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.