Spread raw pistachios on a baking sheet and toast in a 350°F oven for 8 to 10 minutes, stirring halfway through.

Let toasted pistachios cool for about 5 minutes, then transfer to blender or food processor. Pulse until texture is between fine crumbs and chunky paste, retaining some texture.

Pour heavy cream and whole milk into saucepan over medium heat. Stir in blended pistachios and bring mixture to a gentle simmer to infuse pistachio flavor.

While the cream heats, whisk egg yolks and granulated sugar together in a separate bowl until pale and thickened, about 2 to 3 minutes.

Slowly drizzle hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks and prevent scrambling.

Pour combined mixture back into saucepan. Cook over low to medium-low heat, stirring constantly, until custard reaches 160°F to 170°F on a thermometer.

Pour hot custard through fine-mesh strainer into a clean bowl, pressing on solids to extract flavor. Stir in sea salt and vanilla extract.

Cover bowl and refrigerate custard for at least 4 hours or overnight until thoroughly chilled.

Pour chilled custard into ice cream maker and churn following manufacturer’s instructions, usually 20 to 30 minutes.

Transfer soft gelato to freezer-safe container and freeze for 2 to 3 hours until scoopable consistency is reached.