For the Pistachio Gelato - First make the pistachio paste~ boil some water and drop the pistachios in it. Take them out after a minute and drain well. Once they're cool to touch, just rub off the outer skin with your fingers. It should come off easily.

Put the pistachios in your mixer/ grinder/ blender (whatever you use) and run until its as powdery as you can get it. Now add a couple of tbsp of milk (from the 2 cups on the ingredient list) and grind the pistachio to a smooth paste. Keep aside.

Take 1/4 cup cold milk (from the same 2 cups on the ingredient list) and completely dissolve the cornstarch in it. Keep aside. Now heat the remaining milk in a pan. Add the sugar and stir well. When the milk comes to a boil, turn down the heat. Add the cornstarch-milk mixture (stir well to mix any cornstarch that would have settled in the milk) to the milk, stirring constantly, and cook till the mixture thickens slightly into a custard. This should take a couple of minutes.

Allow this to cool to room temperature and whisk in the pistachio paste, the lemon juice, salt and the kewra extract, till smooth.

Pour into a container (preferably metal) and freeze. Take it out of the freezer a couple of times and beat the mixture well, each time, to prevent ice crystals from forming. This recipe makes 3 big and 4 smaller servings.

For the Mango Gelato With Chocolate Chips - If you are making your own, chop the mango into small piece and add a couple of tbsps of milk for a smooth purxe9e. Follow the same method, mentioned above, to make the milk-cornstarch custard.

Once the milk custard mixture is cool, add the mango purxe9e, salt and cardamom and whisk till smooth. Put the gelato into a container and follw the same procedure as before, for freezing. After the final beating to break to break the ice crystals, add the chocolate chips and mix well. Freeze till time to serve. This recipe also makes 3 big and 4 smaller servings.