Pistachio Gelato Recipe | COLINary
106.9 هزار بار بازدید -
6 سال پیش
-
This gelato recipe uses less
This gelato recipe uses less egg yolks in place of cornstarch to create a dense, stretchy gelato. If you're short on time, you don't have to peel the pistachio skins, but doing so will yield a beautiful green color in your gelato. Enjoy!
- Colin
Pistachio Gelato
Makes about 6 cups
Ingredients
• 1 cup unsalted pistachios, shelled
• 1 cup heavy cream
• 2 cups milk
• 1 large egg yolk
• ⅔ cup granulated white sugar
• pinch of salt
• 2 tbsp cornstarch
Procedure
1. On high heat, add the pistachios into a small saucepan with already boiling water. Stir occasionally for about 2 minutes and drain the nuts. Submerge the nuts in ice water for about 30 seconds and then place on top of a paper towel to dry.
2. Place another paper towel on top and rub vigorously to dry the nuts as well as remove the outer skins. This will give the gelato a bright, green color. You can gently squeeze or pinch the pistachios to pop them out of the skin, if needed. Set aside.
3. In a measuring jug, add heavy cream, milk, and egg yolk. Whisk to combine and set aside.
4. In a saucepan, add sugar, salt, and cornstarch. On medium heat, whisk in the milk mixture. Once well combined, add the pistachios and whisk together. Continue this for 6-7 minutes or until the mixture has slightly thickened. To check the consistency, lightly coat the back of a spoon into the mixture and run your finger down the middle. If it leaves a clear path, the mixture has thickened enough. Remove from heat.
5. Let the mixture cool slightly before blending the milk and pistachio mixture. Cover the surface of the mixture with plastic wrap to prevent a film from forming on top and refrigerate for a few hours or until the mixture is around 40 F. It may be cooled overnight or even in the refrigerator for a couple of days, or quickly cooled in the freezer, mixing occasionally (don’t let it freeze).
6. Churn according to manufacturer’s instructions, about 15 minutes to a soft, creamy texture like soft serve. Quickly transfer to an airtight container and freeze until set, about 6 hours.
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Music: "High Above" by Nicolai Heidlas
- Colin
Pistachio Gelato
Makes about 6 cups
Ingredients
• 1 cup unsalted pistachios, shelled
• 1 cup heavy cream
• 2 cups milk
• 1 large egg yolk
• ⅔ cup granulated white sugar
• pinch of salt
• 2 tbsp cornstarch
Procedure
1. On high heat, add the pistachios into a small saucepan with already boiling water. Stir occasionally for about 2 minutes and drain the nuts. Submerge the nuts in ice water for about 30 seconds and then place on top of a paper towel to dry.
2. Place another paper towel on top and rub vigorously to dry the nuts as well as remove the outer skins. This will give the gelato a bright, green color. You can gently squeeze or pinch the pistachios to pop them out of the skin, if needed. Set aside.
3. In a measuring jug, add heavy cream, milk, and egg yolk. Whisk to combine and set aside.
4. In a saucepan, add sugar, salt, and cornstarch. On medium heat, whisk in the milk mixture. Once well combined, add the pistachios and whisk together. Continue this for 6-7 minutes or until the mixture has slightly thickened. To check the consistency, lightly coat the back of a spoon into the mixture and run your finger down the middle. If it leaves a clear path, the mixture has thickened enough. Remove from heat.
5. Let the mixture cool slightly before blending the milk and pistachio mixture. Cover the surface of the mixture with plastic wrap to prevent a film from forming on top and refrigerate for a few hours or until the mixture is around 40 F. It may be cooled overnight or even in the refrigerator for a couple of days, or quickly cooled in the freezer, mixing occasionally (don’t let it freeze).
6. Churn according to manufacturer’s instructions, about 15 minutes to a soft, creamy texture like soft serve. Quickly transfer to an airtight container and freeze until set, about 6 hours.
SUBSCRIBE & GET NOTIFICATIONS: http://bit.ly/COLINary
INSTAGRAM: Instagram: colinary_
TWITTER: Twitter: colinary_
Music: "High Above" by Nicolai Heidlas
6 سال پیش
در تاریخ 1397/07/18 منتشر شده
است.
106,929
بـار بازدید شده