Pistachio Gelato: A Creamy Dream!
Ingredients:
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 1/2 cup pistachio paste
– 4 large egg yolks
– 1/2 teaspoon vanilla extract
– A pinch of salt
Directions:
1. In a medium saucepan, heat the milk and heavy cream over medium heat until just about to simmer. Do not let it boil.
2. In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is light and creamy.
3. Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Return the tempered egg mixture to the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the pistachio paste, vanilla extract, and a pinch of salt. Mix until smooth.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer the gelato to a lidded container and freeze for at least 2 hours to firm up before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 35 minutes | Kcal: 250 kcal per serving | Servings: 6 servings
