Pistachio Gelato 1995 Italy Recipes

Steps:

• Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste. Set aside.
• Place the heavy cream and 1 1/4 cups milk into a medium saucepot over medium heat and bring to a bare simmer. Whisk together the cornstarch, salt, remaining cup milk and remaining 1/2 cup sugar together in a medium bowl to form a slurry. Pour the slurry into the saucepot and cook, stirring often, until the mixture becomes thickened and lightly coats the back of a spoon, 5 to 7 minutes.
• Whisk the egg yolk in another medium bowl until it is thick and light in color, about 1 minute. Slowly whisk 1 cup of the milk mixture into the yolk to temper it. Pour the rest of the milk mixture into the bowl and whisk to combine. Whisk in the almond extract, orange juice and all of the pistachio paste until smooth. Strain into a loaf pan, then cover with aluminum foil and place in the freezer.
• Stir the gelato with a fork every 2 hours to break up the ice crystals until the gelato is fully set, about 8 hours. Once the gelato has set, place a piece of plastic wrap on its surface, then wrap the whole loaf pan tightly to prevent ice crystals.
• Serve with a sprinkling of chopped pistachios and sliced strawberries.

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.

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.

Steps:

• In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions.

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.