ITALIAN PISTACHIO GELATO
Real Pistachio Gelato is the ultimate Italian gelato experience. This recipe made with Sicilian pistachios is based on techniques used actual gelaterias. Finding authentic pistachio paste is key - this is not the time for shortcuts! The extra effort is worth it, one bite will instantly transport you to the sunny coast of Sicily!
Provided by MJ
Number Of Ingredients 10
Steps:
- Make the pistachio cream. Put the pistachio paste into the bowl of a mixer fitted with the whisk attachment.
- Combine the remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Stir occasionally. As soon as the mixture reaches a boil (or 212 degrees on a candy thermometer) immediately pour it into the mixer.
- Start on low for 30 seconds then mix on high until the pistachio cream is thick and completely cool (when you touch the sides of the bowl it should be close to room temperature) Cover and refrigerate.
- Combine sugar, non-fat milk powder, and tapioca starch. Mix the milk and cream in a large bowl. Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup, being sure to scrape all of it into the bowl.
- Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil. Keep stirring the mixture while it cooks. In the last few minutes mix a bit faster as the mixture begins to thicken.
- Once it's thick enough to coat the back of a wooden spoon, pour it through a fine-mesh strainer into a clean bowl.
- Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into an ice bath.
- After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.
- Mix pistachio cream and gelato together with an immersion blender until completely incorporated. Process the gelato in an ice-cream maker according to the manufacturer's instructions.
- When it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)
PISTACHIO GELATO
Steps:
- In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions.
ITALIAN PISTACHIO GELATO
You can easily make real Italian gelato at home, which is just a great dessert especially in summer. Pistachios are my favorite nuts because they have such an intense flavor. If you can, use Sicilian Bronte pistachios, but pistachio paste also works great if you can get your hands on some. Don't worry if you do not have an ice cream maker - I've included a few tips for making gelato without one. Top with chopped pistachios and grated chocolate.
Provided by Squisitosofia
Categories World Cuisine Recipes European Italian
Time 5h22m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.
- Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.
- Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.
- Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.
- Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 28.5 g, Cholesterol 158.7 mg, Fat 31 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 13.2 g, Sodium 168.5 mg, Sugar 22.9 g
PISTACHIO GELATO
Categories Dairy Egg Nut Dessert Freeze/Chill Wheat/Gluten-Free Frozen Dessert Pistachio Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.
PISTACHIO GELATO 1995 ( ITALY)
Make and share this Pistachio Gelato 1995 ( Italy) recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Finely grind pistachios with 1/4 cup of the sugar in a food processor.
- Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
- Bring to a low boil.
- Whisk in a bowl the yolks and the last 1/2 cup sugar.
- Gradually whisk the milk mixture into the yolk and sugar tempering.
- Return to saucepot over medium low heat.
- Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
- This should take about 8 minutes.
- Do not boil.
- Remove from heat, whisk in the colouring.
- Refrigerate the custard until cold, or overnight.
- Process now in your ice cream machine according to the manufacturers directions.
- Transfer to a covered container when finished.
- Place in freezer.
Nutrition Facts : Calories 372.3, Fat 18.7, SaturatedFat 4.8, Cholesterol 194.2, Sodium 52, Carbohydrate 42.6, Fiber 2.4, Sugar 37, Protein 10.9
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