Passionfruit Honey Pistachio Gelato
1 container Passion Reàl
1 teaspoon vanilla extract
1/2 cup honey
2 cups half-and-half
1 cup cream
6 egg yolks, beaten
1/2 cup pistachios, finely chopped
In a medium pot, bring the Passion Reàl, vanilla, honey, half-and-half, and cream to a simmer.
Gradually mix the hot liquid into the egg yolks—very slowly—ensuring that the eggs do not curdle.
Whisk mixture over the top of a double boiler over medium-low heat for 15 minutes, or until the mixture coats the back of a spoon.
Pour mixture through a sieve, and chill in the refrigerator until it reaches 40ªF or colder.
Pour chilled mixture into an ice cream maker, and freeze according to manufacturer’s directions.