Toast the shelled pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Cool and pulse in a food processor until finely ground.

In a saucepan, combine the milk, heavy cream, sugar, and honey. Heat over medium, stirring until it starts to simmer.

Whisk the egg yolks in a separate bowl. Gradually pour in some hot milk mixture to temper the yolks, whisking constantly.

Add the tempered egg mixture back into the saucepan and cook over low heat until thickened, about 5-7 minutes.

Stir in rosewater, vanilla extract, ground pistachios, and a pinch of salt. Cool to room temperature, then refrigerate for at least 4 hours.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer the churned gelato to a container and freeze for at least 2 hours before serving.