Kumquat's Kookin' Kaboodles' Limone Pistachio Gelato

Ingredients

• 1 cup buttermilk
• 1 cup heavy cream
• 12 ounces Dannon light & fit lemon chiffon yogurt
• 1 1/2 cups Splenda granular or granulated sugar
• 1 tablespoon lemon extract
• 4 lemons, zest and juice (about 1/2 cup juice)
• 8 egg yolks
• 1 cup shelled pistachios, chopped

Directions

1. 1

   Whisk together the buttermilk, cream, yogurt and 3/4 cup Splenda granular in a mixing bowl until smooth.

2. 2

   Take one cup of milk mixture and place in another bowl. To this add egg yolks, one at a time, whisking well after each addition.

3. 3

   Pour the other 3 cups or so of the milk mixture into a saucepan and whisk in the lemon zest and juice as well as the remaining 3/4 cup Splenda granular. Heat over low heat, stirring constantly, until mixture just begins to boil. Remove from heat and allow to cool for five minutes.

4. 4

   Take one cup of the heated milk mixture and add it gradually to the egg mixture in small amounts, whisking constantly.

5. 5

   Return egg mixture to heated mixture in saucepan gradually, whisking constantly.

6. 6

   Heat custard mixture over low heat until mixture becomes thick but not quite boiling. Remove from heat and allow to cool.

7. 7

   Pour custard into a suitable covered container and refrigerate overnight.

8. 8

   The next day, pour mixture into prepared and ready ice cream maker and follow your machines instructions.

9. 9

   Add 1 cups chopped pistachios as gelato thickens.

10. 10

    Allow to firm up further in the freezer for several hours until firm as you like.