Pistachio Gelato 1995 ( Italy)

Pistachio Gelato 1995 ( Italy)

Time: 30 mins

Ingredients

  • 1 cup unsalted shelled pistachio
  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon almond extract
  • 5 large egg yolks
  • 2 drops green food coloring

Directions

  • 1 Finely grind pistachios with 1/4 cup of the sugar in a food processor.
  • 2 Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
  • 3 Bring to a low boil.
  • 4 Whisk in a bowl the yolks and the last 1/2 cup sugar.
  • 5 Gradually whisk the milk mixture into the yolk and sugar tempering.
  • 6 Return to saucepot over medium low heat.
  • 7 Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
  • 8 This should take about 8 minutes.
  • 9 Do not boil.
  • 10 Remove from heat, whisk in the colouring.
  • 11 Refrigerate the custard until cold, or overnight.
  • 12 Process now in your ice cream machine according to the manufacturers directions.
  • 13 Transfer to a covered container when finished.
  • 14 Place in freezer.
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