Italian Pistachio Gelato Recipes

ITALIAN PISTACHIO GELATO

Steps:

• Make the pistachio cream. Put the pistachio paste into the bowl of a mixer fitted with the whisk attachment.
• Combine the remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Stir occasionally. As soon as the mixture reaches a boil (or 212 degrees on a candy thermometer) immediately pour it into the mixer.
• Start on low for 30 seconds then mix on high until the pistachio cream is thick and completely cool (when you touch the sides of the bowl it should be close to room temperature) Cover and refrigerate.
• Combine sugar, non-fat milk powder, and tapioca starch. Mix the milk and cream in a large bowl. Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup, being sure to scrape all of it into the bowl.
• Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil. Keep stirring the mixture while it cooks. In the last few minutes mix a bit faster as the mixture begins to thicken.
• Once it's thick enough to coat the back of a wooden spoon, pour it through a fine-mesh strainer into a clean bowl.
• Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into an ice bath.
• After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.
• Mix pistachio cream and gelato together with an immersion blender until completely incorporated. Process the gelato in an ice-cream maker according to the manufacturer's instructions.
• When it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)

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.