Pistachio and Candied Fruit Cassata with Gelato (Pistachio and Candied Fruit Cassata with Pistachio Gelato and Caramelized Fruit)

Mix the pistachios and almond extract well

Heat the milk to a simmer and let it cook for 30 minutes

Add the pistachios and almond extract to the milk

Remove from heat and let it sit for 30 minutes

In a separate bowl, beat the egg yolks with confectioner's sugar until well combined

Heat the milk mixture again and add the whipped cream, stirring constantly

Remove from heat and strain the mixture through a fine-mesh sieve to remove any lumps

Let it cool for 1 hour and refrigerate or freeze until set

Makes the recheio: Soak the candied fruit in Kirsch liqueur

Drain and pat dry with paper towels

Chill a mold with capacity of 1 kg in the refrigerator

Fill the mold with the gelato, leaving a hole in the center

Freeze until set, at least 5 hours

Dunk the mold briefly in hot water, then unmold onto a chilled plate

Serve in slices.