Italian Recipes - Pistachio-Lemon Gelato Recipe

Method : In a large saucepan combine milk, sugar, and egg yolks. Use a vegetable peeler to cut long strips of peel from the lemon. Add lemon peel to saucepan. Cook and stir over medium heat just until the mixture coats a metal spoon. Remove from heat. Discard peel. Transfer cooked mixture to a large bowl. Cover surface of mixture with plastic wrap. Refrigerate 2 to 24 hours to chill completely. Stir lemonade concentrate and pistachios into milk mixture. Freeze mixture in a 4 or 5-quart ice cream freezer according to manufacturer's directions.