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:

Quickview
263k Calories
5g Protein
5g Total Fat
48g Carbs
2% Health Score
Limit These
Calories
263k
13%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
48g
16%

  Sugar
43g
48%

Cholesterol
16mg
5%

Sodium
71mg
3%

Alcohol
1g
7%

Get Enough Of These
Protein
5g
10%

Calcium
185mg
19%

Vitamin B2
0.28mg
17%

Vitamin D
2µg
14%

Phosphorus
138mg
14%

Vitamin B12
0.73µg
12%

Selenium
6µg
9%

Potassium
224mg
6%

Vitamin B5
0.62mg
6%

Vitamin A
263IU
5%

Vitamin B1
0.08mg
5%

Zinc
0.64mg
4%

Magnesium
16mg
4%

Vitamin B6
0.06mg
3%

Copper
0.05mg
3%

Folate
8µg
2%

Manganese
0.02mg
1%

covered percent of daily need
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