Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup shelled pistachios, finely chopped
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Large mixing bowl
- Whisk
- Saucepan
- Food processor or blender
Step-by-Step Instructions:
1. In a saucepan, combine the milk, cream, sugar, and chopped pistachios. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
2. In a separate mixing bowl, whisk together the egg yolks, vanilla extract, and salt until well combined.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
5. Remove the mixture from the heat and strain it through a fine mesh strainer into a large mixing bowl. Discard any solids left in the strainer.
6. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Simmer the milk mixture over medium heat.
- Cook the egg yolk mixture over low heat.
- Freeze the gelato until firm.
Serving size:
- This recipe makes about 1 quart of gelato.
- Serving size: 1/2 cup
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 1g
- Sugar: 23g
Substitutions for ingredients:
- You can use almond milk instead of whole milk for a dairy-free option.
- You can use coconut cream instead of heavy cream for a vegan option.
- You can use any other type of nut, such as almonds or hazelnuts, instead of pistachios.
Variations:
- Add chocolate chips or chopped chocolate for a chocolate-pistachio gelato.
- Add a swirl of raspberry or strawberry sauce for a fruity twist.
- Add a sprinkle of sea salt for a salty-sweet flavor.
Tips and Tricks:
- Make sure to strain the mixture through a fine mesh strainer to remove any solids and ensure a smooth texture.
- Chill the mixture thoroughly before churning to ensure it freezes properly.
- Store the gelato in an airtight container in the freezer to prevent freezer burn.
Storage Instructions:
- Store the gelato in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
- Let the gelato sit at room temperature for a few minutes to soften before serving.
Presentation Ideas:
- Serve the gelato in a waffle cone or bowl.
- Top with chopped pistachios or a drizzle of chocolate sauce.
Garnishes:
- Chopped pistachios
- Chocolate chips or sauce
- Raspberry or strawberry sauce
- Sea salt
Pairings:
- Serve with a cup of coffee or espresso for a classic Italian dessert.
Suggested Side Dishes:
- Fresh fruit, such as berries or peaches, for a light and refreshing dessert.
Troubleshooting Advice:
- If the gelato is too hard, let it sit at room temperature for a few minutes to soften before serving.
- If the gelato is too soft, freeze it for a little longer until it reaches the desired consistency.
Food Safety Advice:
- Make sure to cook the egg yolk mixture thoroughly to prevent any risk of foodborne illness.
Food History:
- Gelato is a traditional Italian frozen dessert that dates back to the 16th century.
Flavor Profiles:
- Creamy, nutty, and sweet.
Serving Suggestions:
- Serve as a dessert after a meal or as a refreshing treat on a hot day.
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Region: Italian