Pistachio Gelato Recipe | COLINary

pistachios

🥗Healthier: shelled pistachios

💰Cheaper: almonds

Almonds can provide a similar texture and flavor at a lower cost.

cream

🥗Healthier: coconut cream

💰Cheaper: half-and-half

Coconut cream adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often less expensive and has a lower glycemic index.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides creaminess without eggs.

On high heat, add the pistachios into a small saucepan with already boiling water. Stir occasionally for about 2 minutes and drain the nuts. Submerge the nuts in ice water for about 30 seconds and then place on top of a paper towel to dry.

Place another paper towel on top and rub vigorously to dry the nuts as well as remove the outer skins. This will give the gelato a bright, green color. You can gently squeeze or pinch the pistachios to pop them out of the skin, if needed. Set aside.

In a measuring jug, add heavy cream, milk, and egg yolk. Whisk to combine and set aside.

In a saucepan, add sugar, salt, and cornstarch. On medium heat, whisk in the milk mixture. Once well combined, add the pistachios and whisk together. Continue this for 6-7 minutes or until the mixture has slightly thickened. To check the consistency, lightly coat the back of a spoon into the mixture and run your finger down the middle. If it leaves a clear path, the mixture has thickened enough. Remove from heat.

Let the mixture cool slightly before blending the milk and pistachio mixture. Cover the surface of the mixture with plastic wrap to prevent a film from forming on top and refrigerate for a few hours or until the mixture is around 40 F. It may be cooled overnight or even in the refrigerator for a couple of days, or quickly cooled in the freezer, mixing occasionally (don’t let it freeze).

Churn according to manufacturer’s instructions, about 15 minutes to a soft, creamy texture like soft serve. Quickly transfer to an airtight container and freeze until set, about 6 hours.

Cooking Techniques

Spice Level:

Allergens