Here's the scoop in a nutshell - we've been eating (hoarding) Pistachio Gelato by the pint. The salty, sweet and silky smooth dessert has swept us off our feet and left us literally spooning for more.

With a desire to get crafty in the kitchen, we found a recipe we know you'll want to add to your 'stach. And while we realize that you just might not have an ice cream maker in your pantry, Spoon Santa Barbara has top notch Pistachio Gelato that will hit your soft spot for sure. Word on the street is there will be a fresh batch just for you on Friday. Bon appétit!

Ingredients:

• 3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
• 3/4 cup sugar
• 2 cups whole milk
• 1 teaspoon almond extract
• 5 large egg yolks
• 2 drops green food coloring
• Chopped unsalted pistachios (try Santa Barbara Pistachios)

Instructions:

Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.

Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.