Pistachio Gelato
Pistachio Gelato might be a good recipe to expand your dessert recipe box. For 55 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 264 calories, 5g of protein, and 5g of fat. This recipe serves 3. It is brought to you by Brown Eyed Baker. 140 people have made this recipe and would make it again. A mixture of amaretto, untoasted, whole milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 9 hours. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 34%, this dish is rather bad. Similar recipes include Pistachio Gelato, Pistachio Gelato, and Pistachio Gelato.
Servings: 3
Preparation duration: 510 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon Amaretto
2 tablespoons cornstarch
1/3 cup granulated sugar
2 tablespoons honey
2 cups whole milk, divided
1¼ cup untoasted, unsalted, shelled pistachios
Equipment:
food processor
blender
bowl
wooden spoon
sauce pan
whisk
ice cream machine
Cooking instruction summary:
1. In the bowl of a food processor or blender, combine the pistachios and sugar and process in short pulses until the mixture is reduced to a fine powder. Set aside.2. In a small bowl, combine ¼ cup of the milk with the cornstarch, and stir with a spoon to dissolve. Set aside.3. Combine the rest of the milk (1¾ cups) with the pistachio mixture in a medium saucepan. Set over medium heat and bring just to a simmer, stirring regularly with a wooden spoon.4. Add the cornstarch mixture and cook for 3 more minutes, stirring continuously as the mixture thickens. The custard is ready when it coats the wooden spoon, and you can trace a path on the back of the spoon with your finger.5. Remove from the heat and let cool for a few minutes.6. Stir in the honey and liquor and whisk to blend. Let cool to room temperature on the counter, whisking occasionally to prevent a skin from forming. Cover and refrigerate until completely chilled (overnight is best).7. Whisk the chilled custard, and churn in your ice cream maker according to the manufacturer's directions.*If you don't wish to use liquor, you can substitute lemon or lime juice. This will help keep the gelato soft and scoopable in the freezer.
Step by step:
1. In the bowl of a food processor or blender, combine the pistachios and sugar and process in short pulses until the mixture is reduced to a fine powder. Set aside.
2. In a small bowl, combine ¼ cup of the milk with the cornstarch, and stir with a spoon to dissolve. Set aside.
3. Combine the rest of the milk (1¾ cups) with the pistachio mixture in a medium saucepan. Set over medium heat and bring just to a simmer, stirring regularly with a wooden spoon.
4. Add the cornstarch mixture and cook for 3 more minutes, stirring continuously as the mixture thickens. The custard is ready when it coats the wooden spoon, and you can trace a path on the back of the spoon with your finger.
5. Remove from the heat and let cool for a few minutes.
6. Stir in the honey and liquor and whisk to blend.
7. Let cool to room temperature on the counter, whisking occasionally to prevent a skin from forming. Cover and refrigerate until completely chilled (overnight is best).
8. Whisk the chilled custard, and churn in your ice cream maker according to the manufacturer's directions.*If you don't wish to use liquor, you can substitute lemon or lime juice. This will help keep the gelato soft and scoopable in the freezer.
Nutrition Information:
covered percent of daily need
