World Flavors Cookbook

Gelato al Pistacchio

Intensely flavored pistachio gelato made with Sicilian pistachios — denser and more concentrated than ice cream.

Cuisine: Italy

Ingredients

• 500ml whole milk
• 200ml heavy cream
• 150g shelled pistachios, blanched and peeled
• 4 egg yolks
• 150g sugar
• 1/2 tsp almond extract

Instructions

1. Blend pistachios with some milk into a fine paste.
2. Heat remaining milk and cream until steaming.
3. Whisk yolks and sugar until pale.
4. Pour hot milk into yolks, whisking. Add pistachio paste.
5. Return to heat, stir until thickened (83C). Cool completely.
6. Churn in ice cream maker. Freeze 2 hours before serving.