Gelato al Pistacchio
From deliathecrone 15 years agoIngredients
- 3/4 cup unsalted shelled pistachios (about 3 and 3/4 ounces) shopping list
- 3/4 cup sugar shopping list
- 2 cups whole milk shopping list
- 1 teaspoon almond extract shopping list
- 5 large egg yolks shopping list
- 2 drops green food coloring (optional) shopping list
- Chopped unsalted pistachios shopping list
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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