Gelato is an Italian ice cream made with less heavy cream than our American style frozen treats, but with a consistency that is super lush because it is churned slowly with less air added to the mix. Gelato is a nice dessert because it tastes less heavy than ice cream, but offers the same cool and creamy satisfaction as ice cream.
Making gelato at home is a relatively easy preparation and it’s all about the base, bout the base – okay Meghan Trainor we got it! The ingredients are key in Pistachio Gelato – good quality shelled and roasted pistachios are a necessity, which you can find at most local grocers, even Trader Joe’s.
In this recipe, I don’t strain the mixture like I do with most ice creams because I love the extra nutty consistency and mouthfeel. Also, I added a 1/4 teaspoon of xanthan gum to the mixture to give the gelato a smooth texture and scoopable quality. Xanthan gum can be found online or at higher end grocers.
Go and enjoy this spectacular summer treat, it the perfect ending to any delicious meal and it stores nicely for up to a month. Enjoy!
Ingredients
Pistachio Paste
1/2 cup shelled & roasted pistachios
1/3 cup sugar
1/4 cup water
Cream Base
5 egg yolks
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon xanthan gum
(Makes 1 Quart)
To Prepare:
1. In a food processor, add pistachios and sugar, pulse several times until coarse crumbs. Pour in the water and puree until fine, about 1 minute. Set aside.
2. In a saucepan over medium heat, add the milk, cream and half the sugar, stir. Cook until lightly simmering. In a small bowl, whisk the eggs and other half of sugar. Add in the xanthan gum and whisk until smooth. Temper the egg mixture with 1/4 cup of warm milk mixture. Pour the warm egg mixture back into the warm milk, while continuing to whisk.
3. Spoon the pistachio paste into the warm milk and whisk until combined. Continue to cook until slightly thickened, about 3 minutes. Remove from heat and let cool in pan for 15 minutes. Pour into a bowl and place plastic wrap on the surface.
4. Chill the mixture for at least 4 hours, up to overnight. Pour into an ice cream machine and process until thick and creamy. Spoon into a quart-size container and serve immediately or store in the freezer to serve later. If storing Pistachio Gelato longer than 2 hours in your home freezer, remove 20 minutes before serving for easier scooping. Enjoy!
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