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Kumquat's Kookin' Kaboodles' Limone Pistachio Gelato

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“Posted for the ZWT4-- Frozen Italian Dessert Challenge-- Part 1, this is an unusual and unique gelato recipe with some ingredients that are not necessarily traditional. Although lemon and pistachio are typical of fine Italian cuisine by their Mediterranean character, the ingredients take a curve ball by using both buttermilk and lemon yogurt to give both a solid base and a nice tartness to accentuate the lemon flavor. The Splenda was made as an option to accomodate those with special dietary needs,and the egg yolks and heavy cream, while not traditional, provide richness and act as a stabilzer for this yummy frozen dessert.”
READY IN:
8hrs 15mins
SERVES:
6-8
YIELD:
1 quart (approximate)
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together the buttermilk, cream, yogurt and 3/4 cup Splenda granular in a mixing bowl until smooth.
  2. Take one cup of milk mixture and place in another bowl. To this add egg yolks, one at a time, whisking well after each addition.
  3. Pour the other 3 cups or so of the milk mixture into a saucepan and whisk in the lemon zest and juice as well as the remaining 3/4 cup Splenda granular. Heat over low heat, stirring constantly, until mixture just begins to boil. Remove from heat and allow to cool for five minutes.
  4. Take one cup of the heated milk mixture and add it gradually to the egg mixture in small amounts, whisking constantly.
  5. Return egg mixture to heated mixture in saucepan gradually, whisking constantly.
  6. Heat custard mixture over low heat until mixture becomes thick but not quite boiling. Remove from heat and allow to cool.
  7. Pour custard into a suitable covered container and refrigerate overnight.
  8. The next day, pour mixture into prepared and ready ice cream maker and follow your machines instructions.
  9. Add 1 cups chopped pistachios as gelato thickens.
  10. Allow to firm up further in the freezer for several hours until firm as you like.

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