Pistachio Gelato

The most popular flavor of gelato, from a survey taken of the palates of my nearest and dearest. An Italian speciality, so smooth and creamy with just a bite of the nut and an intense, authentically natural pistachio flavor. You can make it at home and save on airfare and hotel rooms!

PISTACHIO GELATO

Sicilian Style Gelato Base;

1 1/2 cups roasted, salted or raw shelled pistachios plus 1/4 cup chopped pistachios

2/3 cup plus 1/2 cup sugar

2 3/4 cups whole milk

3/4 cup heavy cream  

2 tablespoons cornstarch 

1/2 teaspoon kosher salt 

1 large egg yolk 

1/4 teaspoon almond extract 

pinch of salt

1 tablespoon fresh orange juice 

Sliced strawberries, for serving 

-In a medium saucepan pour 1 cup of the milk and all of the cream. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).

-Meanwhile, in a small bowl, whisk the remaining 1 cup milk, sugar, egg yolk and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring frequently, until the sugar is dissolved and the mixture thickens slightly, 6 to 8 minutes. (Take it off the heat immediately when you see the first bubble of a boil.)

-Remove from the heat. Stir in the prepared pistachio paste, almond extract and orange juice until well combined with a wire whip.  Strain mixture through a sieve into a bowl, pressing with a spatula or spoon.  This will create a smoother gelato. Allow to cool to room temperature then place in an airtight container, cover with lid and refrigerate for a few hours, or preferably overnight.

The Sicilian-style gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.

-Pour gelato base into the bowl of an ice cream maker or gelato maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and but still easily spoonable.

-Transfer the pistachio gelato to an airtight container and spread the surface evenly with a spatula, cover with lid or foil, then freeze until firm, at least 2 hours.  Let gelato sit out at room temperature for about 15 minutes before serving, for the correct smooth consistency.

-Serve gelato with a sprinkling of chopped pistachios and sliced strawberries on top, if desired.  Makes 6 servings. Pistachio gelato is at its creamiest and best if eaten within 2 weeks.

For the Pistachio Paste

1½ cups shelled unsalted pistachio nuts (raw pistachios preferred)

⅔ cup granulated sugar

½ cup whole milk

-Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste. Strain through a strainer to get the nuts skins out, working paste through the strainer with a rubber spatula or wooden spoon. Set aside. 

-Making Gelato without an ice cream freezer: 

-Pour prepared gelato mixture into a metal loaf pan, then cover with aluminum foil and place in the freezer. Remove the gelato from the freezer and stir with a fork every 30 minutes to break up the ice crystals until the gelato is fully set, about 5 hours. Once the gelato has set, place a piece of plastic wrap on its surface, then wrap the whole loaf pan tightly to prevent ice crystals.

-SERVING: Always take pistachio gelato out to room temperature 15 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.

In a separate bowl mix remaining milk, sugar, cornstarch and egg yolk.

A great way to cool down the gelato base faster. Place bowl in ice bath and stir occasionally until cool. Then refrigerate as directed in recipe.

Let gelato base cool completely, stir in pistachio paste, almond extract and orange juice. (Strain it one more time at this point for a smoother gelato. Then either pour it into an ice cream maker, or if making gelato without the machine, pour into a container with a lid to freeze.

For the pistachio paste use raw pistachios peeled of their skins if desired (directions below) for a smoother gelato. For those that enjoy the bite of the nut in the gelato you do not need to skin the pistachios and can even use salted or unsalted roasted pistachios, which is easier.

Pour the cooked and cooled gelato base into an ice cream or gelato maker.

Churn gelato about 20 minutes until it is still soft and spoonable, not set hard like ice cream.

Spoon gelato into an airtight container with a lid, smooth the top surface and place in the freezer.

Garnish gelato with more chopped pistachios, if desired.

PERSNICKETY NOTES:

*If you prefer a smoother gelato, use raw, unshelled pistachios (unroasted and unsalted). Place in a pot of 4 cups of boiling water and let boil for about 1 minute. Drain and rinse with cold water, then peel off the skins. Some will slide of easily and some will require a little coaxing and working with your finger nails or a paring knife to remove most of the skin. Proceed with the recipe above to make the pistachio paste.