Pistachio Gelato is a luscious treat that brings a taste of Italy right to your kitchen. With its rich flavor and creamy texture, it’s a delightful way to cool down and impress your friends. Let’s explore how to make the indulgent dessert together.
When it comes to ingredients, using high-quality pistachio paste, especially from Bronte, makes a significant difference in flavor. If you’re allergic to dairy, consider substituting the whole milk with a non-dairy alternative like almond milk, although it may slightly alter the texture and flavor. Additionally, you might swap out the sugar for a sweetener of your choice, just be sure to adjust the quantity to your taste.
Ice Cream & Frozen
Pistachio Gelato Recipe
Ingredients
- 2 cups whole milk
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 200 g pistachio paste (preferably Bronte)
- 1/4 teaspoon lemon juice or 1/4 teaspoon orange juice
Instructions
- Make a slurry by mixing 1/4 cup of the whole milk with the 2 tablespoons of cornstarch, stirring until the starch is completely dissolved and the mixture is smooth.
- In a medium-sized saucepan, heat the remaining 1 3/4 cups of whole milk with the 1/3 cup of sugar, stirring gently until the sugar dissolves.
- When the milk mixture is just about to boil, stir in the cornstarch slurry and cook over a gentle simmer for 3 minutes, stirring constantly to prevent lumps from forming.
- Remove from heat and pour the mixture into a bowl. Chill thoroughly in the refrigerator, preferably overnight.
- Once the mixture is chilled, whisk in the 200 g of pistachio paste and just a few drops of lemon or orange juice until completely smooth.
- Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: