Email to Cat      

Pistachio Gelato

Source of Recipe


From "Ice Cream and Frozen Desserts" by Peggy Fallon



List of Ingredients



• 1 cup unsalted, shelled pistachio nuts
  
• ¾ cup sugar
  
• 2 cups whole milk
  
• Dash of salt
  
• 5 egg yolks
  
• 2 drops of green food coloring
  
• 1 tsp almond extract
  






Instructions



1. In a food processor, combine the pistachios with ¼ cup of the sugar. Pulse until the nuts are finely chopped.
   
   
2. In a medium heavy saucepan, combine the chopped pistachios and the milk. Bring to a simmer over medium heat. Remove from the heat, cover and let steep at room temperature for 30 minutes to allow the flavors to develop.
   
   
3. Stir in the remaining ½ cup sugar and the salt. Return to medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 minutes.
   
   
4. Beat the egg yolks lightly in a medium bowl. Gradually whisk in about 1 cup of the warm pistachio milk. Whisk the egg mixture into the remaining pistachio milk in the saucepan; reduce the heat to medium-low and cook, stirring, until the custard thickens enough to coat the back of a spoon, 170° to 175° (use a candy thermometer to measure the temperature). Do not let boil, or the yolks will curdle. Strain the custard into a bowl; discard the nuts. Whisk in the food coloring. Cover and refrigerate for 4 hours or until the custard is very cold. Stir in the almond extract.
   
   
5. Pour the custard into the canister of an ice cream maker and freeze according to manufacturer's directions. Transfer the gelato to a covered container and freeze until it is firm enough to scoop, at least 3 hours or overnight.
   
   Makes about 1 quart.