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Because I don't have a food processor in AZ, I put pistachios into zip lock bag and pummeled with hammer actually dh pummeled. I reduced the almond extract to 3/4 teaspoon and the sugar to 2/3 cup but I did put 4 tablespoons of that sugar into the pistachio mix for Step 1. I didn't have any green food coloring so omitted it hence the color is natural. Served with pirouettes. The hardest thing about this recipe was shelling the pistachios. I think the almond extract should be reduced to 1/2 teaspoon. Thank you for recreating a wonderful memory.

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WiGal November 15, 2011
Pistachio Gelato 1995 ( Italy)