Best No Machine Pistachio Gelato Recipes
ITALIAN PISTACHIO GELATO
You can easily make real Italian gelato at home, which is just a great dessert especially in summer. Pistachios are my favorite nuts because they have such an intense flavor. If you can, use Sicilian Bronte pistachios, but pistachio paste also works great if you can get your hands on some. Don't worry if you do not have an ice cream maker - I've included a few tips for making gelato without one. Top with chopped pistachios and grated chocolate.
Provided by Squisitosofia
Categories World Cuisine Recipes European Italian
Time 5h22m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.
- Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.
- Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.
- Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.
- Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 28.5 g, Cholesterol 158.7 mg, Fat 31 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 13.2 g, Sodium 168.5 mg, Sugar 22.9 g
PISTACHIO GELATO
Categories Dairy Egg Nut Dessert Freeze/Chill Wheat/Gluten-Free Frozen Dessert Pistachio Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love