GELATO PISTACCHIO SENZA LATTOSIO. Homemade ice cream with all lactose-free ingredients

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak pistachios in water for at least 4 hours or overnight.

Drain and rinse the pistachios, then blend them until smooth.

In a saucepan, combine milk and heavy cream over medium heat until just simmering.

In a bowl, whisk together egg yolks and sugar until pale and fluffy.

Gradually add the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring until thickened, about 5-7 minutes.

Remove from heat and stir in the blended pistachios, vanilla extract, salt, and lemon juice.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the gelato to a container and freeze for at least 4 hours before serving.

Cooking Techniques

Spice Level:

Allergens