Ingredients for Pistachio Gelato 1995 Italy
- 1 cup unsalted shelled pistachios
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1/2 teaspoon almond extract
- 4 large egg yolks
- 1 drop green food coloring (optional)
- 1/2 cup heavy cream
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How to Make Pistachio Gelato 1995 Italy
- Finely grind 1 cup shelled pistachios with 1/4 cup granulated sugar in a food processor until a fine paste forms.
- In a heavy-bottomed saucepan, combine the pistachio paste with 2 cups whole milk and 1/2 cup heavy cream. Heat over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally.
- In a separate bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and thick.
- Temper the egg yolk mixture by slowly whisking in about 1/2 cup of the warm milk mixture. This prevents the eggs from scrambling.
- Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon. This will take about 8-10 minutes. Do not boil.
- Remove from heat and stir in a few drops of green food coloring (optional, for a more vibrant color).
- Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the gelato to an airtight container.
- Freeze for at least 2-3 hours to allow the gelato to firm up before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
147g
Fat
23g
Carbs
14g
