I found the recipe here and the recipe for the pistachio butter here (though I only used pistachios and no almonds). I liked using cornstarch to thicken the milk rather than eggs--more milk flavor, more pistachio flavor. And the pistachio butter was absolutely delicious. (I may have to find a use for it in another desert.) I was however, a little disappointed with the texture of the gelato (as the recipe said I would) as the pistachios were not ground fine enough (nor could they be at home) and thus the gelato was a little grainy.
Pistachio Butter
