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Sicilian Pistachio Gelato
Preparation info
- Difficulty
Medium
Appears in
Published 2008
Ingredients
Gelato Base
3.37 kg 7 lb 6.87 oz 67.39 %
Method
- 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.
- Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
- Once the base has age
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The licensor does not allow printing of this title
Sorry to hear that you ran into a misprint in this recipe and thanks for bringing it to our attention. That should of course be kg as the other measurements and context make clear. We will get it fixed.
From time to time there may be errors, but in the context of the huge number of recipes on clbk they are rare and we correct them rapidly as soon as they are pointed out
Feedback from ckbk users has helped us to fix many errors which had long remained uncorrected in print editions, so it is not a one way street.
We will also look into the printing issue you mention. I suspect that this is something which primarily affects recipes with complex tabular ingredient lists.
UPDATE: Having checked our copy of the print edition, this particular typo is indeed one that appeared in print on page 368 of the edition that we used as our source. So in this case the correction will bring an improvement over the print edition.
Thank you. I appreciate your commitment to the integrity of the recipes.