No Machine Pistachio Gelato Recipes

ITALIAN PISTACHIO GELATO

Italian Pistachio Gelato image

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

Ingredients

¾ cup Bronte pistachios, shelled
¾ cup whole milk
2 eggs
6 tablespoons white sugar
1 teaspoon orange blossom water
¾ cup heavy cream

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

NO-CHURN MOCHA AFFOGATO

No-Churn Mocha Affogato image

Provided by Valerie Bertinelli

Categories dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 cups heavy whipping cream, chilled
1 1/2 tablespoons instant espresso granules
One 14-ounce can sweetened condensed milk
1/2 cup mini chocolate chips
Coffee liqueur, for serving
Hot coffee, for serving

Steps:

Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
Cover and freeze until completely set, at least 4 hours or preferably overnight.
To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.

PISTACHIO GELATO

Pistachio Gelato image

Categories Dairy Egg Nut Dessert Freeze/Chill Wheat/Gluten-Free Frozen Dessert Pistachio Spring Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 7

Ingredients

3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
3/4 cup sugar
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring
Chopped unsalted pistachios

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.

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To make the pistachio paste: Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. This is going to blanch the nuts and make them easier to peel and grind later on. After two minutes, drain and rinse the nuts under cold water to cool them completely.
Dry the nuts with paper towels. If the nuts still have their skin on, you need to peel them because using the nuts with the skin on will change both the color and texture of the gelato. To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This steps take a bit of work, but it's worth it. Alternatively, you can look for peeled pistachios, which are going to save you the extra step (it is still necessary to blanch peeled pistachios).
Put the blanched and peeled nuts in the bowl of a food processor, then add the sugar. Pulse until the nuts are finely ground, stopping from time to time to scrape down the bowl.
Add the whole milk and process until the mixture is as smooth and creamy as the food processor will make it (some tiny pistachio bits will remain but that’s ok). If you want an even smoother texture, transfer the pistachio paste to a mixing bowl and puree it further using a stick blender.

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