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    You are in: Home / Recipes / Pistachio Gelato Recipe
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    Pistachio Gelato

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    *Nabiha*'s Note:

    David Lebovitz's recipe. Posting here for safekeeping

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    • 2 cups whole milk
    • 1/3 cup sugar
    • 2 tablespoons cornstarch
    • 200 g pistachio paste (preferably Bronte)
    • 1/4 teaspoon lemon juice or 1/4 teaspoon orange juice

    Directions:

    1. 1
      Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
    2. 2
      Heat the rest of the milk in a medium-sized saucepan with the sugar.
    3. 3
      When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
    4. 4
      Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
    5. 5
      Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
    6. 6
      Freeze the gelato in your ice cream machine according to the manufacturer's instructions.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio Gelato

    Serving Size: 1 (95 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 152.9
     
    Calories from Fat 35
    23%
    Total Fat 3.9 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 12.2 mg
    4%
    Sodium 49.1 mg
    2%
    Total Carbohydrate 25.8 g
    8%
    Dietary Fiber 0.0 g
    0%
    Sugars 23.0 g
    92%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    pistachio paste

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