Pistachio Gelato Recipe

• servings: 3 servings
• active time: 15 minutes
• total time: 4 hours 25 minutes

Ingredients

1/2 cup Granulated Sugar

1 cup Shelled, Raw Pistachios

Prepared Pistachio Paste

1/2 cup Granulated Sugar

3 cups Whole Milk

2 tablespoons Cornstarch

1/2 teaspoon Lemon Zest

Directions

Blanch the pistachios. Bring a pot of water to boil. Then, turn the heat off and add the pistachios. Blanch the pistachios in boiling water for 2-3 minutes. Then, drain, rinse with cold water, and rub the skins off the pistachios using a paper towel. Discard the skins.

Make the pistachio paste. Add the blanched, skinned pistachios to a food processor. Grind the pistachios in a food processor until fine. Scrape down the sides of the food processor, then add 1/2 cup sugar and continue to grind until it begins to hold together (you want Play-Doh like consistency, though a bit more grainy). Scrape the sides again, as needed, and continue to process in the food processor until it becomes a smooth paste and holds together.

Make the gelato base. Combine HALF of the milk, the remaining 1/2 cup sugar, and lemon zest in a medium saucepan. Whisk until smooth. Heat milk over medium heat. When it's almost boiling, whisk in the cornstarch. Continue to cook for another 2-3 minutes, until thickened. Turn off heat and add the remaining milk and the pistachio paste.

Chill for 4+ hours. Chill in an airtight container in the refrigerator until completely cold, at least 4 hours or up to 2 days.

Churn. Prepare your ice cream maker according to manufacturer instructions. Add the cold gelato base and church according to the ice cream maker's instruction manual.

Nutrition

• Serving Size: 1
• Calories: 203
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 10 mg
• Sodium: 65 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 0 g
• Total Sugars: 33 g
• Protein: 4 g