Pistachio gelato

Pistachio gelato

Gelato al pistacchio

By
From
PIDAPIPÓ
Makes
1 kg

Pistachio is the go-to gelato flavour in Italy, so it seems about right that it’s one of our most popular flavours in our Carlton shop in the heart of Melbourne’s Little Italy. In Italy they say that if you want to tell if it’s a good gelateria you should taste the pistachio nuts. I use a pistachio paste to make this gelato, an Italian one from Bronte in Italy. A good-quality pistachio paste will never be bright green – that just shows that colours have been added and it’s probably not the best flavour. Good pistachio paste will be a dark brown-green colour.

Ingredients

Quantity Ingredient
135g caster sugar
40g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165ml pouring cream
100g pistachio paste

Method

  1. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C.
  4. Add the pistachio paste to the mixture and blend with a handheld blender until smooth and combined. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  5. Turn on your gelato maker so it begins the freezing process.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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