by Pamela Sheldon Johns
from Gelato!: Italian Ice Creams, Sorbetti & Granite
(Ten Speed Press, 2000)
Makes 1 quart
Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance if an artificial base has been used, just by the color. If the gelato maker is using real pistachio nuts, the color will be almost drab green. If the bin flashes a neon green, keep walking!—Pamela Sheldon Johns
1 cup (6 ounces) shelled pistachios (about 12 ounces in the shell)
3 cups whole milk
3/4 cup sugar
1. In a food processor or coffee grinder, grind the pistachios to a fine powder, reserving a few whole nuts for garnish.
2. In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved and bubbles form around the edges of the pan. Remove from heat, add the pistachio powder, cool, cover and refrigerate overnight.
3. Strain the milk mixture through a fine-meshed sieve, pressing on the nut meat with the back of a large spoon to get as much liquid from the nuts as possible. Transfer liquid to an ice cream maker and freeze according to the manufacturer’s instructions.
Recipe © 2000 Ten Speed Press. All rights reserved.