Delicious and a lovely silky texture. Would not recommend shorting the nut/milk marinating time--the flavor was much more potent in the morning Definitely a keeper.
Pistachio Gelato
Credit: Christopher Hirsheimer
SERVES 6 – 8
This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.
4 cups milk
1 cup sugar
3 tbsp. cornstarch
2 cups shelled unsalted pistachios, finely ground in a food
processor or spice mill
1. Bring 3 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, and cornstarch in a bowl, then stir into hot milk. Return pan to heat and cook, stirring constantly, until mixture thickens slightly, 8–10 minutes.
2. Put pistachios into a large bowl and stir in hot milk mixture. Set aside to let cool, stirring often, then cover and refrigerate overnight.
3. Strain mixture through a fine sieve into a bowl, pressing ground pistachios with the back of a wooden spoon. Discard pistachios. Process mixture in an ice cream maker according to manufacturer's directions.
