Ingredients

• 1.5 cup heavy cream
• 1 cup whole milk
• 0.75 cup raw unsalted pistachios, roasted and chopped
• 0.5 cup granulated sugar
• 2 tablespoon light corn syrup
• 4 ounce dark chocolate, chopped
• 3 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 0.25 teaspoon sea salt
• 2 tablespoon roasted pistachios for garnish, chopped

Steps

1. Preheat oven to 325°F. Spread raw pistachios on a baking sheet and roast for 8 minutes until fragrant, shaking the pan halfway through.
2. Remove roasted pistachios from oven and let cool for 2 minutes, then finely chop ¾ cup for the gelato base, reserving 2 tablespoons for garnish.
3. Pour heavy cream and whole milk into a heavy-bottomed saucepan. Add the chopped pistachios and bring to a gentle simmer over medium heat, stirring occasionally, for 4 minutes.
4. In a separate small bowl, whisk together sugar and corn syrup. Add this mixture to the simmering cream and stir until sugar is completely dissolved.
5. Remove from heat and stir in vanilla extract and sea salt. Let the mixture cool to room temperature, about 10 minutes, stirring occasionally.
6. Pour the pistachio cream mixture through a fine-mesh strainer into a shallow freeze-safe container, pressing gently on solids to extract maximum flavor (discard solids).
7. Place the container in the freezer and freeze for 2 hours, stirring vigorously with a fork every 20 minutes to break up ice crystals and create a smooth, creamy texture.
8. While gelato freezes, prepare the chocolate swirl. Chop the dark chocolate into small pieces and place in a heatproof bowl.
9. Heat butter in a small saucepan over low heat until melted. Pour over chopped chocolate and let sit for 1 minute, then whisk until smooth and glossy.
10. Let the chocolate ganache cool to room temperature for 5 minutes until slightly thickened but still pourable.
11. After the gelato has frozen for 2 hours and is semi-solid, drizzle the chocolate ganache over the surface in a spiral pattern. Use a fork or knife to swirl it through the gelato.
12. Return to freezer and freeze for an additional 2 hours until firm and scoopable.
13. To serve, let gelato sit at room temperature for 2-3 minutes for easier scooping. Scoop into chilled bowls or glasses and immediately top with reserved chopped roasted pistachios.