Believe it or not, despite their nutty appearance, pistachios are not nuts. They
are actually the seeds of a plum-like fruit, the flesh of which is removed
during processing.
INGREDIENTS:
- 1 cup unsalted shelled pistachios
- 1 cup sugar
- 2 cups milk
- Pinch salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1¼ cups heavy whipping cream
- 1 cup toasted unsalted shelled pistachios, chopped
YIELD: 1 QUART
Instructions:
- Combine untoasted pistachios and sugar in a blender or food processor, and pulse until well chopped. Place into a medium saucepan. Add milk and salt, and bring to a boil over medium heat.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to saucepan, and heat until thickened. Remove from heat, and stir in the vanilla.
- Chill 4 hours or overnight. Stir in the cream and chopped toasted pistachios.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen.
