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Francisco Migoya

Sicilian Pistachio Gelato

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Preparation info
    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

Gelato Base

  • 3.37 kg / 7 lb 6.87 oz / 67.39%

Method

  1. Make the gelato base according to the Classic Ice Cream Method. Add the pistachio paste while the custard is still hot. Whisk thoroughly to completely dissolve the paste.
  2. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
  3. Once the base has age

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