1.   NOTE: Depending on your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well

2.   Add the pistachios and the 2 tbsp sweetener to a food processor, pulsing to a very fine consistency. Set aside. Pour the milk into a saucepan, drop in the ground pistachio and the rest of the sweetener. Cook and bring to a simmer over medium-low heat, stirring occasionally, until the sweetener is completely dissolved (approximately 5 minutes). Remove from heat. Place a lid on the pot and let rest in the pot, to steep, for 2 hours

3.   Strain the pistachio mixture through a fine mesh sieve. Squeeze as much liquid out of the pistachio as possible. Discard (or save) what is left in the strainer. Pour liquid back into saucepan. Add the heavy cream and last cup of milk, cooking over medium low heat, to bring liquid to a gentle simmer

4.   Add egg yolks to a bowl and whisk. Temper the eggs by, while whisking, slowly pouring in one cup of hot milk mixture at a time. Pour the egg mixture back into the saucepan and cook on low heat, stirring continuously, until thickened (about 8-10 minutes). Do not allow the custard to boil!

5.   Strain the cooked custard through a fine mesh sieve into a large bowl. Pour in the vanilla extract and OPTIONAL sunflower lecithin and the green food coloring to create your desired shade of pale green. Chill custard by either: (1) Covering the bowl with plastic wrap and refrigerate for several hours or up to 24 hours. (2) placing the hot custard bowl into a large container of ice water. Stir occasionally as custard is cooling to prevent a skin forming on the surface

6.   When the custard is chilled, pour into the cold ice cream machine tub. Churn the custard in your machine until done. The ice cream / gelato will be at a soft serve texture. To harden to a scoopable stage, transfer the ice cream / gelato into an airtight, freezer safe container and freeze to desired hardness, about 2 to 4 hrs minimum, before serving. NOTE: Ice cream may harden when kept in the freezer for several days. If frozen to a solid, take the ice cream container out of the freezer, leave on the counter for about 10 minutes or until scoopable. Serving and enjoy!