Pistachio Gelato with Steeped Pistachio Milk
Ground pistachios steeped in hot milk, strained and cooked into a light custard with a little cornflour, then churned into dense, nutty gelato.
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Method
- 1
Grind the nuts. Process the pistachios in the food processor for about 20 seconds until finely ground.
- 2
Steep. Heat the 840 ml milk, cream, 110 g sugar, corn syrup and salt in the large saucepan until tiny bubbles form at the edge. Take off the heat, stir in the pistachios, cover and leave for 1 h to infuse.
- 3
Strain. Pour the mixture through the muslin-lined sieve into a bowl. Gather up the cloth and squeeze firmly to extract as much pistachio milk as possible. Discard the pulp.
- 4
Mix the yolks. In the second bowl whisk the yolks, 40 g sugar, cornflour and 60 ml milk until smooth.
- 5
Cook the custard. Rewarm the pistachio milk in the rinsed pan until steaming. Whisk a ladleful into the yolk mixture, then pour it all into the pan. Cook over medium-low heat, stirring and scraping the base, for 4-6 min until thickened and at 85 °C.
- 6
Chill. Pour into a clean bowl and let it stop steaming, about 20 min. Cover and refrigerate for at least 6 h, until thoroughly cold.
- 7
Churn. Whisk the custard, then churn for 15-30 min until it is thick like soft serve.
- 8
Freeze. Pack into the container, pressing out air pockets, cover the surface and freeze for about 6 h. Gelato is best served softer than ice cream: move it to the fridge 30-60 min before scooping.
Storage
Keep frozen and covered for up to 5 days; soften in the fridge before serving.
Equipment
- ice-cream maker
- food processor
- large saucepan with lid
- sieve lined with a triple layer of muslin
- 2 large bowls
- whisk
- silicone spatula
- probe thermometer
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 323 kcal |
| Protein | 8.1 g |
| Carbohydrate | 40.2 g |
| of which sugars | 36.3 g |
| of which free sugars | 29.3 g |
| Fat | 15.5 g |
| of which saturates | 6.2 g |
| Fibre | 1.2 g |
| Salt | 0.35 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
