Straight from Anne's gelateria ! lol
It's about 10 am and 29°C . It's only May pffftttt
I'm bracing myself for a more sweaty days ahead .
And more ice cream .
Or gelato .
What's the difference ?!
Go google it ! lol
I've made some pistachio ice cream last time . Compare to this gelato recipe , the color of the last one was much more greener . I've used different roasted pistachios . This concoction is much more denser , too . Nearly equal proportion of milk and cream , a little bit more pistachios but no eggs . More like a Philadelphia-style ice cream .
But eggs are use in making gelato . And I thought otherwise . Read more lah !
Of course , don't expect using an ice cream maker will get you that Italian gelateria-style results . You need to go to Italy or buy a gelato maker , which is quiet expensive , by the way . But if you have some money leaking out from your pocket er wallet , go ahead and buy it . Buy me one , too ! lol
I'm planning to make the espresso gelato but I need to use all my pistachios that's been sitting around , looking forlorn .
Gelato di pistaccchio , recipe from Ices Italia
Serves 6-8 ( I halve the recipe )
160 grams / generous 1 cup pistachio nuts . toasted , skins rubbed off and cooled
150 grams/ 3/4 cup caster ( superfine ) sugar
350 ml / 1 1/2 cups full-cream ( whole ) milk
300 ml / 1 1/4 cups double ( heavy ) cream
1/2 tsp vanilla extract
* Put the nuts and caster sugar into a food processor and process until very finely ground . Leave in the machine .
* Put the milk and cream in a saucepan and heat gently until bubbles start to appear around the sides of the pan . Pour a little of this mixture onto the pistachios and process again . Add a little more of liquid and continue in the same way until all milk mixture has been used up . Process until very fine . Add vanilla and tip into a large bowl and cool and macerate for few hours . If you want a coarse texture just pour the liquid over finely ground mixture in the processor and process briefly .
* Churn using an ice cream maker according to manufacturer's instructions . Transfer to a freezer-proof container , cover and freeze for 3 hours before serving . I freeze mine overnight .
* If you don't have an ice cream maker , you can freeze the mixture for 40 minutes to 1 hour till half frozen ; use a spoon to scrape the mixture and beat it with a handheld mixer until smooth but not melted , repeat this 2 to 3 times , every 40 minutes or so , to improve texture . Freeze for 3 to 4 hours or overnight before serving .