Pistachio Gelato 1995 ( Italy)

Recipe by andypandy
READY IN: 30mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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