Pistachio Gelato

by David Leite
Makes about a quart

Perhaps it’s my European ancestry or my predilection for the color green. But unlike the average American, I prefer a cone piled high with nut-studded pistachio gelato rather than serviceable vanilla ice cream. The creamy, sweet custard and the meaty nuts are a great combination to beat summer’s heat.—David Leite

convert Ingredients
2 1/2 cups shelled unsalted pistachios
7 large egg yolks
1 cup sugar
1 1/2 cup heavy cream
1 1/2 cups milk
1/2 teaspoon pure vanilla extract
Pinch of salt

Method
1. Coarsely grind the pistachios in a food processor. Remove 3/4 cup and reserve. Finely grind the remaining nuts. Set aside.

2. In the bowl of a stand mixer, beat the egg yolks and sugar with the whisk attachment until thick and pale, about 3 or 4 minutes. Set aside.

3. Meanwhile, bring the cream, milk, and finely ground nuts to a boil in a medium saucepan. Remove the pan from the heat and add the vanilla and salt. Very slowly pour the hot milk mixture into the egg mixture, whisking briskly.

4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture registers 175° to 180°F (80° to 82°C) on an instant-read thermometer, or until it thickly coats the back of the spoon and doesn’t drip when swiped with your finger.

5. Immediately pour the mixture into a bowl set over another bowl filled with ice and water. Stir until cool. Cover with plastic wrap and refrigerate overnight.

6. The next day strain the mixture, pressing on the ground nuts with the back of a spoon. Process the gelato in an ice cream maker according to the manufacturer’s instructions. Add the reserved chopped nuts during the last minutes of processing. Transfer to a plastic container, cover, and freeze until solid.

Recipe © 2003 David Leite. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.