NO MACHINE PISTACHIO GELATO
Provided by Valerie Bertinelli
Categories dessert
Time 8h35m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
ITALIAN PISTACHIO GELATO
You can easily make real Italian gelato at home, which is just a great dessert especially in summer. Pistachios are my favorite nuts because they have such an intense flavor. If you can, use Sicilian Bronte pistachios, but pistachio paste also works great if you can get your hands on some. Don't worry if you do not have an ice cream maker - I've included a few tips for making gelato without one. Top with chopped pistachios and grated chocolate.
Provided by Squisitosofia
Categories World Cuisine Recipes European Italian
Time 5h22m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 28.5 g, Cholesterol 158.7 mg, Fat 31 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 13.2 g, Sodium 168.5 mg, Sugar 22.9 g
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
Categories Dairy Egg Nut Dessert Freeze/Chill Wheat/Gluten-Free Frozen Dessert Pistachio Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 7
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.
PISTACHIO GELATO
Fresh, toasted pistachios lend a vibrant nuttiness and a pastel green hue to this homemade gelato. This recipe can also be adapted to make peanut-stracciatelle or hazelnut versions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Bring a saucepan of water to a boil. Add pistachios and cook 30 seconds. Drain pistachios. When cool enough to handle, remove outer skins; discard. Spread nuts on a baking sheet and toast in oven 5 minutes. Let cool completely, then grind coarsely.
- Combine milk and ground pistachios in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheesecloth-lined sieve, pressing hard on solids. Reserve strained milk, and discard solids.
- Combine egg yolks and sugar in the bowl of an electric mixer. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
- Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
- Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl. Set over an ice bath to chill. Freeze in a ice-cream maker according to manufacturer's instructions. Store in a plastic container.
PISTACHIO GELATO 1995 ( ITALY)
Make and share this Pistachio Gelato 1995 ( Italy) recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 372.3, Fat 18.7, SaturatedFat 4.8, Cholesterol 194.2, Sodium 52, Carbohydrate 42.6, Fiber 2.4, Sugar 37, Protein 10.9
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PISTACHIO GELATO (MADE WITH HOMEMADE PISTACHIO PASTE)
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- To make the pistachio paste: Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. This is going to blanch the nuts and make them easier to peel and grind later on. After two minutes, drain and rinse the nuts under cold water to cool them completely.
- Dry the nuts with paper towels. If the nuts still have their skin on, you need to peel them because using the nuts with the skin on will change both the color and texture of the gelato. To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This steps take a bit of work, but it's worth it. Alternatively, you can look for peeled pistachios, which are going to save you the extra step (it is still necessary to blanch peeled pistachios).
- Put the blanched and peeled nuts in the bowl of a food processor, then add the sugar. Pulse until the nuts are finely ground, stopping from time to time to scrape down the bowl.
- Add the whole milk and process until the mixture is as smooth and creamy as the food processor will make it (some tiny pistachio bits will remain but that’s ok). If you want an even smoother texture, transfer the pistachio paste to a mixing bowl and puree it further using a stick blender.
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