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Home Stuffed Chicken Breast With Crab

Gelato al Pistacchio Recipe

Ingredients

How to make it

  • Finely grind 3/4 cup pistachios and 1/4 cup sugar in food processor.
  • Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to a boil.
  • Whisk yolks and 1/2 cup sugar in large bowl to blend.
  • Gradually whisk milk mixture into yolk mixture, slowly so as not to cook the eggs.
  • 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 (if desired).
  • Refrigerate custard until cold, about 3 hours.
  • Process custard in ice cream maker according to manufacturer's instructions.
  • Transfer to a covered container and freeze.
  • (Can be prepared 1 week ahead. Keep frozen.)
  • Scoop into glasses or bowls. Garnish with chopped pistachios.

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The Cook

deliathecrone Johnston, SC

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