Pistachio Gelato 1995 ( Italy)

“Italian ice cream, softer in texture and more intense in natural flavours.”
READY IN:
30mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely grind pistachios with 1/4 cup of the sugar in a food processor.
  2. Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
  3. Bring to a low boil.
  4. Whisk in a bowl the yolks and the last 1/2 cup sugar.
  5. Gradually whisk the milk mixture into the yolk and sugar tempering.
  6. Return to saucepot over medium low heat.
  7. Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
  8. This should take about 8 minutes.
  9. Do not boil.
  10. Remove from heat, whisk in the colouring.
  11. Refrigerate the custard until cold, or overnight.
  12. Process now in your ice cream machine according to the manufacturers directions.
  13. Transfer to a covered container when finished.
  14. Place in freezer.

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