Mix together the sugar, perfect gelato, and salt.
Pour the water into a heavy bottom pot.
Whisk the water and sprinkle in the perfect gelato mixture. Add the Polysorbate 80 at this point.
Chef Notes: The Perfect Gelato will help emulsify the ingredients and creates a creamer mouth feel. The Polysorbate 80 also emulsifies and helps retain it’s shape as it melts so it appears to melt slower.
Bring the water mixture to a simmer.
Once the mixture has simmered, remove it from the heat and allow it to cool for 2 minutes.
Mix in the pistachio Delipaste and place the whole mixture in a blender and blend until smooth. About 3 minutes.
Pour the mixture into a pacojet beaker and freeze solid. About 10 hours.
Once frozen place the beaker into a paco jet and churn for one cycle.
Scoop and serve.