Ingredientes para Kumquat's Kookin Kaboodles Limone Pistachio Gelato
- 1 cup buttermilk
- 1 cup heavy cream
- 1 cup Dannon Light & Fit lemon chiffon yogurt
- 3 cups Splenda granular
- 1 1/2 teaspoons lemon extract
- 2 large lemons, zested and juiced
- 4 large egg yolks
- 1 cup shelled pistachios, chopped
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Cómo preparar Kumquat's Kookin Kaboodles Limone Pistachio Gelato
- In a large mixing bowl, whisk together 1 cup buttermilk, 1 cup heavy cream, 1 cup lemon yogurt, and 1 ½ cups Splenda granular until completely smooth.
- Reserve 1 cup of the buttermilk mixture in a separate bowl.
- Add 4 large egg yolks to the reserved cup of mixture, one at a time, whisking vigorously after each addition.
- In a medium saucepan, combine the remaining buttermilk mixture (about 3 cups) with the zest and juice of 2 large lemons and the remaining 1 ½ cups Splenda.
- Heat over low heat, stirring constantly, until the mixture just begins to simmer (small bubbles appear around the edges).
- Remove from heat and let cool for 5 minutes.
- Gradually temper the egg yolk mixture by slowly whisking in 1 cup of the warm milk mixture.
- Gradually whisk the tempered egg mixture back into the saucepan with the remaining warm milk mixture.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (nappe). Do not boil.
- Remove from heat and let cool completely.
- Pour the custard into an airtight container and refrigerate overnight.
- The next day, churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- During the last few minutes of churning, add 1 cup of chopped pistachios.
- Transfer the gelato to an airtight container and freeze for at least 3-4 hours, or until firm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
14g
Fat
62g
Carbs
5g
