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Kumquat's Kookin Kaboodles Limone Pistachio Gelato Recipe

Indulge in this extraordinary Kumquat S Kookin Kaboodles Limone Pistachio Gelato! A twist on classic Italian gelato, this recipe boldly combines the Mediterranean flavors of lemon and pistachio with unexpected buttermilk and lemon yogurt for a uniquely tangy and rich experience. Perfect for those seeking a sophisticated frozen dessert, this recipe offers a customizable sweetness level using Splenda, catering to various dietary needs. Prepare to be amazed by the creamy texture and vibrant taste – a truly unforgettable culinary adventure!

Prep Time 60 mins
Cook Time 495 mins
Calories 354.9 kcal
Protein 21g
Rating 5.0 (1 Reviews)
Kumquat's Kookin Kaboodles Limone Pistachio Gelato

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kumquat's Kookin Kaboodles Limone Pistachio Gelato

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How to Make Kumquat's Kookin Kaboodles Limone Pistachio Gelato

  1. 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.
  2. Reserve 1 cup of the buttermilk mixture in a separate bowl.
  3. Add 4 large egg yolks to the reserved cup of mixture, one at a time, whisking vigorously after each addition.
  4. 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.
  5. Heat over low heat, stirring constantly, until the mixture just begins to simmer (small bubbles appear around the edges).
  6. Remove from heat and let cool for 5 minutes.
  7. Gradually temper the egg yolk mixture by slowly whisking in 1 cup of the warm milk mixture.
  8. Gradually whisk the tempered egg mixture back into the saucepan with the remaining warm milk mixture.
  9. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (nappe). Do not boil.
  10. Remove from heat and let cool completely.
  11. Pour the custard into an airtight container and refrigerate overnight.
  12. The next day, churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
  13. During the last few minutes of churning, add 1 cup of chopped pistachios.
  14. 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

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Occasion Desserts Eggs Dairy Fruit European Holiday Event Kid Friendly Summer Vegetarian Frozen Desserts Italian Nuts Eggs Dietary Seasonal Independence Day Taste Mood Sweet