This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.. Christopher Hirsheimer
This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.
Yield: serves 6-8
Ingredients
- 4 cups milk
- 1 cup sugar
- 3 tbsp. cornstarch
- 2 cups shelled unsalted pistachios, finely ground in a food processor or spice mill
Instructions
- 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.
- Put pistachios into a large bowl and stir in hot milk mixture. Set aside to let cool, stirring often, then cover and refrigerate overnight.
- 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.
