1. Whisk together the buttermilk, cream, yogurt and 3/4 cup Splenda granular in a mixing bowl until smooth. 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. 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. Take one cup of the heated milk mixture and add it gradually to the egg mixture in small amounts, whisking constantly. 5. Return egg mixture to heated mixture in saucepan gradually, whisking constantly. 6. Heat custard mixture over low heat until mixture becomes thick but not quite boiling. Remove from heat and allow to cool. 7. Pour custard into a suitable covered container and refrigerate overnight. 8. The next day, pour mixture into prepared and ready ice cream maker and follow your machines instructions. 9. Add 1 cups chopped pistachios as gelato thickens. 10. Allow to firm up further in the freezer for several hours until firm as you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
