Oh my goodness, where has the month of July gone! Are you also feeling that summer is simply going by far too quickly? As much as I love to share recipes with you all, sometimes I have to take a step back in order to fulfill other commitments.
This summer, there has been such a great demand for sweets! I have been elbow deep in sugar and flour catering platters of cookies for bridal showers and weddings! I now find myself in a mad dash to get ready to fly down south for some much needed rest and relaxation.
I do hope there is internet connection down there so I can catch up on my Reader!
I wasn’t quite sure that I’d be able to slip in another recipe this month, but am so glad I did because this gelato is so worth the splurge in purchasing these nutrient packed nuts.
Gelato al pistacchio is undeniably my favorite ice-cream and when I think of pistachio, immediately a vibrant green color comes to mind.
However, I soon came to realize that unless one uses artificial colors or dyes, a homemade all natural gelato al pistacchio will take on the color of the crushed nuts.
A good gelato is made with top quality ingredients! It is soft in texture, creamy and so incredibly delicious. And, did I mention extremely easy to make!
In fact, the most arduous part was in shelling the pistachios. It did take me a couple of hours but only because I couldn’t resist munching on a few…well more than a few! But all is well because pistachios are one of the healthier nuts to snack on and contain less calories then other nuts. Less calories equals less guilt, right!
You will find this gelato al pistacchio quite delicious on it’s own or served in wafer cones or bowls which have been dipped in chocolate and then crushed pistachios.
You can delegate this part to little kids, they will love it! However, fair warning it could get just a teeny bit messy!
The recipe for this luscious pistachio ice cream was adapted from a new favorite cookbook of mine, “Flavors of Sicily” by Ursula Ferrigno.
While reading the introduction of this cookbook, the author, Ursula Ferrigno goes on to mention how the Sicilians have a notorious sweet tooth and also just happen to be, simply the BEST dessert makers in Italy.
I have never been to Sicily, but I know that I’d simply love it there….next vacation perhaps!
Have to get back to my packing but I’ll be seeing you with more recipes when I get back.
Ciao for now!
- 1 cup unsalted, shelled pistachios
- 1¾ cups whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup granulated sugar
- 4 extra large eggs
- ¾ cup mini chocolate chips
- Preheat oven to 350 degrees F.
- Spread the pistachios in a single layer, onto a cookie sheet and roast in the oven for about 8 minutes. Let cool.
- Once cooled, place the pistachios in a food processor and grind until fine but still with some larger pieces for extra texture.
- Add the vanilla and the salt to the chopped pistachios and stir well. Set aside.
- In a large sauce pot, heat together the milk and the heavy cream until very hot but not boiling.
- Meanwhile, using a stand mixer or hand held mixer with the whisk attachment, whisk the sugar and eggs together until they are thick and creamy for about 8 to 10 minutes.
- Add the egg mixture a little at a time, to the milk and cream mixture, stirring gently over low heat. (Make sure to stir continuously as the mixture could quickly scramble)
- Add in the pistachio mixture and keep stirring the custard well for about 8 minutes. (stirring well on low heat will ensure the mixture does not scramble)
- Cool the mixture then chill overnight in the fridge.
- When ready, freeze and churn in an ice-cream machine according to the manufacturer's instructions. Add in the chocolate chips during the last 5 minutes of churning time.
- Enjoy scooped over a waffle bowl or cone.
The only thing different from the original recipe is the addition of chocolate chips in the last 5 minutes of churning time. It is such a delicious combination!