Hi Harrison, I am going through an ice cream/gelato making phase and I am so excited to try your recipe. Pistachio is a personal favorite of mine. I have a couple of questions. 1. I am trying to figure out why you decided to hold the mixture at 149F for 30 minutes, are you trying to evaporate a good amount of the water? If so, could you let me know how much custard should be left at the end of the cooking process in grams? I was also a little confused since the instructions for the stabilizer you are using here says to bring it to 180F for activation. 2. I also noticed that the sugar % is on the lower end, which personally I appreciate because from what I noticed a lot of homemade ice cream recipes tend to be on the higher end. Did you use a lower percentage of sugar to match the original gelato you are trying to recreate? Asking since I never had the original. Usually gelato is around 16% sugar and this is closer to 12% if my math is not failing me. 3. Lastly, why did you decide to use full fat milk powder? Sharing this on notes for any fellow ice cream / gelato nerds to join the conversation :)