Pistachio Gelato 1995 ( Italy)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 cup unsalted shelled pistachio
• 3/4 cup granulated sugar
• 2 cups whole milk
• 1 teaspoon almond extract
• 5 large egg yolks
• 2 drops green food coloring

Recipe

• 1 finely grind pistachios with 1/4 cup of the sugar in a food processor.
• 2 combine pistachios with milk, and extract in a heavy saucepot over medium heat.
• 3 bring to a low boil.
• 4 whisk in a bowl the yolks and the last 1/2 cup sugar.
• 5 gradually whisk the milk mixture into the yolk and sugar tempering.
• 6 return to saucepot over medium low heat.
• 7 stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
• 8 this should take about 8 minutes.
• 9 do not boil.
• 10 remove from heat, whisk in the colouring.
• 11 refrigerate the custard until cold, or overnight.
• 12 process now in your ice cream machine according to the manufacturers directions.
• 13 transfer to a covered container when finished.
• 14 place in freezer.