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Fresh, toasted pistachios lend a vibrant nuttiness and a pastel green hue to this homemade gelato. This recipe can also be adapted to make peanut-stracciatelle or hazelnut versions.

Source: Martha Stewart Living, June/July 1994




Hazelnut Variation: Substitute hazelnuts for the pistachios. Toast for 8 to 10 minutes and peel. Stir in 1 tablespoon hazelnut liquor before freezing in ice-cream maker.

Peanut-Stracciatelle Variation: Substitute unsalted peanuts for the pistachios. Before serving, melt 3 ounces bittersweet chocolate over low heat, stirring constantly. Drizzle over gelato; scoop into bowls. The cold chocolate will "tear", making thin shards.

Cook's Notes

For the best flavor, soften it slightly in the refrigerator before serving.

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