Best Pistachio Gelato 1995 Italy Recipes

PISTACHIO GELATO 1995 ( ITALY)

Steps:

• Finely grind pistachios with 1/4 cup of the sugar in a food processor.
• Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
• Bring to a low boil.
• Whisk in a bowl the yolks and the last 1/2 cup sugar.
• Gradually whisk the milk mixture into the yolk and sugar tempering.
• Return to saucepot over medium low heat.
• Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
• This should take about 8 minutes.
• Do not boil.
• Remove from heat, whisk in the colouring.
• Refrigerate the custard until cold, or overnight.
• Process now in your ice cream machine according to the manufacturers directions.
• Transfer to a covered container when finished.
• Place in freezer.

ITALIAN PISTACHIO GELATO

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.

PISTACHIO GELATO

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.