|¾ cup||Unsalted shelled pistachios; (about 3 3/4 ounces)|
|2 cups||Whole milk|
|1 teaspoon||Almond extract|
|5 larges||Egg yolks|
|2 drops||Green food coloring|
|Chopped unsalted pistachios|
Gelato is made from whole milk, egg yolks, sugar and natural flavoring.
This version calls for pistachio nuts. Softer in texture and more intense in taste and color than typical ice cream, gelato is one of Italy's great culinary creations.
Finely grind ¾ cup pistachios and ¼ cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and ½ cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
Process custard in ice cream maker according to manufacturerÕs instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.
Makes 6 Servings
Anna Bruni Benson, Bon Appétit, May 1997 Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998
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