Pistachio gelato

This recipe is near and dear to my heart. When I was 17 I had a summer job in a gelato shop in Copenhagen where I had my first taste of proper pistachio gelato - not the artificially green nondescript stuff, but a deep mellow green with a flavour that was anything but mellow. That was also where I learned to love liquorice gelato, but that’s a flavour for another day.

It is also my husband’s favourite flavour ice cream, and the one he always wants to “beg, borrow and steal” half of when I make it.

This recipe works as sort of a master recipe for nut gelati. Swap out the pistachios for hazelnuts, roasted walnuts, almonds or cashew nuts and adjust the salt to your preferred taste.