Sicilian Pistachio Gelato

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Gelato Base

  • 3.37 g / 7 lb 6.87 oz / 67.39% milk
  • 782 g / 1 lb 11.55 oz / 15.64% sugar
  • 349 g / 12.31 oz / 6.98% egg yolks
  • 500 g / 1 lb 1.64 oz / 9.99% unsweetened pure pistachio paste

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 aged, churn to the desired consistency.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.