Here is another favourite: pistachio gelato ice cream! My mom gave me an awesome jar of pure pistachio paste from the Sicilian island of Bronte, in Italy, where they grow the best pistachio nuts in the world! May be the sunny volcanic slopes or just the sea breeze that makes this area growing the biggest, meatiest, most flavourful pistachios…
And what’s better than turn this delicacy in an awesome, creamy frozen treat?
340 ml (1+1/3 cup) whole milk
60 ml (1/4 cup) heavy cream 35%
85 gr (1/3 cup) white sugar
1 egg yolk
60 gr (1/4 cup) pistachio paste
In a small pot heat up the milk and cream to a simmer, in the meantime whisk together the sugar and egg yolk and add to the milk and cream; heat it up to max 175F (80 C) checking the temperature with a thermometer, then turn off the heat and cool down placing it in the fridge to chill for few hours, better overnight.
After this time, add the pistachio paste mixing it together well (using an immersion blender will give the best result).
Once ready to make the ice-cream, following the instruction of your ice-cream maker, pour the pistachio cream mixture in the machine and let it churn for the time required.
My mixer takes 20 minutes to have it churned at perfection, then transfer the ice-cream in a container that can be frozen and place it in the freezer for at least 4 hours to settle and freeze.