Pistachio Gelato
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Pistachio Gelato
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 cups (500ml) whole milk
- 1/3 cup (65g) sugar
- 2 tablespoons (16g) cornstarch also known as corn flour
- 7 ounces (200g) pistachio paste (see Note)
- a few drops of lemon or orange juice
Instructions
- Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
- Heat the rest of the milk in a medium-sized saucepan with the sugar.
- When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
- Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
- Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
- Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.
Notes
- Note: I used Bronte Crema di Pistacchio (sometimes called pistachio paste) which is made in Sicily and you can read more about their pistachio harvesting here. Normally pistachio creams and pastes contain a certain percentage of pistachios, around 40-50%, as well as sugar, oil or another fat. Some are available here, here, and here.
- When buying pistachio cream (or paste), look for one that’s at least 40% pistachios. Pistachio paste is not the same as pure pistachio paste, which I haven't tried in this recipe.
- And if ordering online, don’t confuse it with a liquore called Crema di Pistacchio di Bronte, which is a drink.
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