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We had a bit of a heat wave here in Connecticut last week. I figured what better way to fight the heat than to try out a new flavor of gelato. Since I was sticking with Sicilian style gelato, I decided to go with a very popular flavor in Sicily, pistachio. Serves 6 to 8 2 cups shelled unsalted pistachios 4 cups whole milk 1 cup sugar 3 tablespoons cornstarch |
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| 1. | Finely grind pistachios in a food processor, and transfer them to a bowl. | |
| 2. | Place 3 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer. | |
| 3. | Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into the hot milk. | |
| 4. | Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes. | |
| 5. | Stir the hot milk mixture into the bowl of pistachios. Allow to cool to room temperature, cover and refrigerate overnight. | |
| 6. | Strain the mixture through a fine mesh strainer into a bowl, pressing pistachios with the back of a spoon. Discard the pistachios and process the custard in an ice cream maker according to manufacturer's directions. | |
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