15 Jun

Pistachio Gelato

This recipe (adapted from Saveur) appeared in Celebrate with Ice Cream Cupcakes! on 15 Jun 2011

Sunken, Crackle-Top Mocha Cupcakes with Toasted Pistachio Gelato and Burnt Caramel Drizzle4 cups milk
1 cup sugar
3 tablespoons cornstarch
2 cups shelled unsalted pistachios, finely ground in a food processor or spice mill (I used Trader Joe’s Dry Roasted Unsalted Pistachios)
Optional: few drops of yellow and green food coloring
Bring 3 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, and cornstarch in a bowl, then stir into hot milk. Return pan to heat and cook, stirring constantly, until mixture thickens slightly, 8–10 minutes.

Put pistachios into a large bowl and stir in hot milk mixture. Set aside to let cool, stirring often, then cover and refrigerate overnight. Note: Do not shorten the marinating time. You’ll get a more intense pistachio flavor the longer it sits.

Strain mixture through a fine sieve into a bowl, pressing ground pistachios with the back of a wooden spoon. Discard pistachios. Process mixture in an ice cream maker according to manufacturer’s directions.

Baker’s Note: Start this recipe the day before serving.

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