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“David Lebovitz's recipe. Posting here for safekeeping”
READY IN:
40mins
SERVES:
4-6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 2 cups whole milk
  • 13 cup sugar
  • 2 tablespoons cornstarch
  • 200 g pistachio paste (preferably Bronte)
  • 14 teaspoon lemon juice or 14 teaspoon orange juice

Directions

  1. Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Heat the rest of the milk in a medium-sized saucepan with the sugar.
  3. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
  4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
  5. Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
  6. Freeze the gelato in your ice cream machine according to the manufacturer's instructions.

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