Milk Chocolate Panna Cotta with Pistachio Sauce

Spray six custard cups with nonstick cooking spray.

Sprinkle gelatin over 1/4 cup milk in small bowl; let stand for 2 to 3 minutes to soften gelatin slightly.

Whisk cream, remaining 1/2 cup milk and sugar in medium, heavy-duty saucepan; cook over medium-high heat, whisking constantly, until mixture just comes to a boil. Remove from heat and stir in vanilla extract. Whisk gelatin mixture into cream mixture until dissolved. Stir in morsels until melted.

Pour mixture into prepared custard cups. Cover; refrigerate for 3 to 4 hours.

Combine melted ice cream and pistachios in small bowl. Cover; refrigerate until ready to serve.

To unmold, run a small knife around top rim of each ramekin, then dip 3/4 in hot water for about 30 to 40 seconds and pat dry. Place dessert plates over custard cups; invert and shake gently to loosen. (If panna cotta does not release, you may need to run small knife around top rim again. A darker layer on top of inverted panna cotta is okay!)

Invert onto serving plates. Serve with Pistachio Sauce.