Pistachio Mascarpone Gelato with Candied Citron

3 cups whole milk, plus additional

1 ½ c. roasted unsalted pistachios

Pinch of Salt

¾ c. granulated sugar

4 large egg yolks

1 c. mascarpone

¼ t. vanilla extract

¼ c. roasted pistachios, chopped

1/8 c. candied lemon peel, chopped (homemade)

Heat milk to 190 degrees.  Add pistachios and simmer for 15 minutes.  Cover and let sit for one hour, stirring occasionally.  Blend milk and nuts in blender, cover and let sit for one hour more. Pour mixture through sieve, pressing nutmeats to extract all milk.  Add milk as needed to equal 2 cups.

Heat milk, salt and all but ¼ c. sugar to 170 degrees.  Whisk yolk and ¼ sugar and temper with warm milk.  Return to pot and heat until custard coats back of spoon (emulsify if necessary).

Strain into cold bowl set over ice-water and cool until chilled.  Add mascarpone and vanilla and whisk until incorporated.  Chill in refrigerator for at least 8 hours.

Make gelato (took ½ the time as usual in my machine).  Add ¼ c. pistachios and 1/8 c. candied lemon peel 2 minutes before gelato is finished.

Freeze until gelato is hard.