Start by picking pine needles from a pine tree. Make sure the tree has never been treated with chemicals. Look for verdant, green sprigs without brown spots.

In a medium/large saucepan, heat whole milk over medium-low.

Clean pine needles in a bowl of warm water, gently scrubbing to remove dirt. Strain and add needles, not stems, to milk.

Cook over low-medium for 2 hours, monitoring the milk to prevent it from scalding or burning. Stir frequently.

When your milk is infused, strain out pine needles and return milk to sauce pan.

Slowly pour hot milk into egg mixture, about 1/3 cup at a time, while whisking to prevent the eggs from scrambling. Gradually add more until all the milk is combined into the mixture.

Return mixture to saucepan. If you had any burnt bits or residual pine in the pot, wash before returning your mixture.

Heat mixture in saucepan over medium-high. The mixture should begin to bubble and steam. Whisk constantly until mixture thickens into a thin pudding-like texture, about 7-10 minutes.

Remove from heat and strain the mixture one more time into a clean bowl or pyrex measuring cup. Chill custard in the fridge overnight with plastic wrap pressed directly on the surface of the custard and again over the bowl. If you want to make the gelato the same day, chill for 4-6 hours and transfer to freezer for the last 20 minutes.

Prepare your ice cream machine. Transfer chilled custard to machine and churn for 30-40 minutes until thick.

Transfer thickened gelato to a pint container and store in the freezer.