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Add pistachio paste, cream, milk, maple syrup, and pistachio essence to a pan. Gently bring to a boil, then set aside to cool slightly.
In a bowl, whisk egg yolk and sugar. Strain the dairy mixture, then gradually whisk it into the egg mixture in stages, combining well each time.
Return to the pan and heat gently, stirring constantly, until the mixture reaches 75°C.
Add to an ice cream tub, replace lid, and freeze for at least 24 hours.
Use the GELATO setting to mix.