The idea is deceptively simple, but it took several months for our development chef Sam Fahey-Burke to dial-in the ideal blend of hydrocolloid gums together with a modern emulsifier that made it possible to create a pistachio gelato that is almost entirely water, pistachio, and sugar. \r\n\r\nThis same technique can be applied to almost any other nut, including almonds, hazelnuts, pecans, walnuts,