Pistachio Gelato 1995 Italy Food

ITALIAN PISTACHIO GELATO

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.

PISTACHIO GELATO

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.

PISTACHIO GELATO

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.

COFFEE GELATO 1997 ( ITALY)

Steps:

• Dissolve coffee powder in the 1/2 cup hot water.
• Whisk egg yolks and sugar in a large bowl to blend.
• Bring milk to a low boil in saucepot on stove.
• Gradually whisk in milk into the yolks mixture, to temper.
• Return to saucepot and whisk in the dissolved coffee mixture.
• Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.
• This should take about 8 minutes.
• Remove from heat and refrigerate until cold, or over night covered.
• Process in ice cream maker according to manufacturers direcions.
• Transfer to a covered container and place in the freezer.

TIRAMISU ICE CREAM 1998 ( ITALY)

Steps:

• Combine milk and half and half with the vanilla been in a heavy saucepot.
• Bring up to just boiling point over medium heat.
• Whisk the eggs with the sugar until well blended.
• Add hot milk mixture into the beaten yolk/sugar mixture whisking well.
• Return all to the saucepot on medium heat.
• Cook over medium low heat until mixture coats the back of a spoon.
• Stirring constantly, and not boiling.
• Remove the vanilla bean and clean off.
• Scrape seeds that remain in the pod, and throw away the empty pod.
• Mix the seeds in with the mascarpone cheese and beat until creamy.
• Strain if desired the egg milk mixture into a large bowl, pushing thru well.
• This will remove any cooked egg that might have occurred.
• Now into the bowl of custard, combine the mascarpone and seeds.
• Chill mixture covered overnight or until completely cold about five hours.
• Stir in the coffee cyrstals.
• Pour into the freezer container and process as manufacturers directions.
• Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings.
• You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream.
• So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches.
• Spoon into a tupperware or covered freezer type container, and freeze solid.

PISTACHIO GELATO 1995 ( ITALY)

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.