We're still dreaming of Italy and of pistachio gelato! So I made us our own batch of it to delve into while we flip through our photos. Not as good but a fantastic substitute!
Pistachio Paste:
8 oz shelled pistachios
1 cup sugar
2 tsp olive oil
3-4 drops almond extract
pinch of salt
9-10 tbs water
1 bring a small saucepan of water to a boil
2 place pistachios in to blanch them for 1-1 1/2 mintues
3 strain them and then start taking the skins off the pistachios
(took me about an hour, just jammed to some music, kind of theraputic)
4 place pistachios, sugar, olive oil, salt, and 1 tbs water into food processor
5 mix until desired consistency then add almond extract and pulse again
6 pour in 1 tbs at a time until it is a paste consistency
(You will only use about 1/2 the paste you make the rest can make another batch of gelato, spread on toast, I'm going to make a buttercream frosting with some)
Gelato Base:
from here
2 cups whole milk
1/3 cup sugar
2 tbs cornstarch
1 mix 1/4 cup milk with the cornstarch to make a slurry, set aside
2 in a saucepan bring milk and sugar almost to a boil
3 when it is about to boil whisk in the slurry
4 let it simmer for 3 minutes
5 remove from heat and pour into a bowl
6 cover with plastic wrap and place in fridge overnight
Pistachio Gelato:
Gelato Base
Scant 1 cup of Pistachio paste
few drops of lemon juice
1 mix together chilled gelato base, pistachio paste, and lemon juice
2 follow ice cream makers instructions
3 place in freezer to firm up for a few hours
eat it and pretend you're back in Italy :)
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