Eyra's Pistachio Gelato
Indulge in the creamy allure of homemade pistachio gelato, where each velvety spoonful melts into a symphony of rick nutty flavors. Let the delicate crunch of roasted pistachios whisk you away to sun-soaked orchards of Italy.
Servings
8 (500ml tubs)
Cook Time
2hrs
Total Time
48 Hours
Recipe by Garreth Dias
Ingredients
7 Cups (1,600 ml) Heavy Cream
5 Cups (1,200 ml) Whole Milk
3 Cups (600 g) Sugar
300g peeled pistachio
Pinch of Salt
15 strands of Saffron
5 drops of pure vanilla extract
Directions
1) Prepare Ice Water Bath & Whisk Egg Yolks:
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Set a medium bowl in a large ice water bowl.
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Whisk egg yolks with 2 cups of sugar until pale (about 3 minutes).
2) Simmer Cream Mixture & Combine with Yolks:
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Simmer cream, milk, salt, and 1 cup of sugar in a saucepan until sugar dissolves.
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Slowly whisk hot cream mixture into egg yolks.
3) Make Pistachio Paste:
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Soak pistachios in warm water and peel.
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Dry and blend pistachios in a food processor; add milk for finer consistency if desired.
4) Cook Custard & Add Flavors:
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Cook the mixture over low heat; add vanilla and saffron.
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Stir until custard reaches 170°F; strain into a bowl in ice water and add pistachio paste.
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Cool completely, then refrigerate for at least 24 hours.
5) Freeze Custard in Ice Cream Maker:
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Pour chilled custard into an ice cream maker and freeze as instructed.
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Transfer to a container, cover, and freeze for at least 3 hours until firm.