Silky Pistachio Gelato from Steeped Nut Custard
Inspired by techniques from America's Test Kitchen.
A luxuriously smooth pistachio gelato with a velvety texture created by steeping ground pistachios in warm milk.
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Method
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Equipment
- food processor
- large saucepan
- fine sieve lined with 3 layers of muslin
- 2 large bowls
- small bowl
- whisk
- silicone spatula
- digital thermometer
- ice cream maker
- freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 485 kcal |
| Protein | 14 g |
| Carbohydrate | 48.3 g |
| of which sugars | 38.5 g |
| of which free sugars | 29.3 g |
| Fat | 28.5 g |
| of which saturates | 7.7 g |
| Fibre | 4.1 g |
| Salt | 0.35 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
- 320 g shelled unsalted pistachios, plus a few chopped to serve
- 890 ml whole milk 830 ml for the custard base, 60 ml to mix with the cornflour
- 150 g sugar
- 80 ml double cream
- 80 ml glucose syrup or light corn syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 13 g cornflour (about 5 tsp)
- 5 large egg yolks
- 1
Grind. Grind 320 g shelled unsalted pistachios finely in a food processor, about 20 s.
- 2
Heat. Heat 830 ml whole milk, 150 g sugar, 80 ml double cream, 80 ml glucose syrup and ¼ tsp fine salt in a large saucepan over medium-high until small bubbles appear at the edge, 5-7 min.
- 3
Steep. Off heat, stir in the ground pistachios, cover and steep for 1 h.
- 4
Strain. Strain through a muslin-lined sieve into a bowl, pressing hard. Gather the muslin and squeeze out the remaining liquid; discard the pulp.
- 5
Custard. Mix 13 g cornflour with 60 ml whole milk. Return pistachio milk to the pan, whisk in 5 large egg yolks, and cook over medium, stirring and scraping, until it reaches 88 °C, 4-6 min.
- 6
Thicken. Whisk in the cornflour mixture and stir 30 s until thickened. Pour into a clean bowl, cool 20 min, then chill over iced salted water, stirring, until 4 °C, about 1.5 h.
- 7
Churn. Whisk and churn until like thick soft-serve, 15-30 min.
- 8
Freeze. Pack into a container, pressing out air, and freeze until firm, about 6 h.
- 9
Serve. Serve with chopped pistachios.
Storage
Keep frozen in an airtight container; if frozen solid, soften in the fridge for 1-2 h before scooping.
