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