Pistachio is a very peculiar flavor, you can like it or not, but for sure many gelateria are proud to offer the famous Bronte’s pistachio (or at least they say to use it). Often in the gelaterie this flavor is not really tasty or even worse it doesn’t taste like pistachio.
Making it at home is really easy, but obviously the result depends on the pistachio you use, I suggest to do it only if you have high quality pistachio and absolutely not salted unless you want a salted flavor (it is possible as well).
- 100 g of pistachio
- 95 g of sugar
- 300 ml of whole milk
- 150 ml of heavy cream
The preparation of this gelato is very easy, similar to the hazelnut gelato. Shell the pistachio and peel them a little bit (you can do it by putting the pistachios in boiling water for few minutes), put them in the grinder along with 50 g of sugar and grind it for some time. The better you grind them the better your gelato will be. If your grinder is powerful enough you will have a perfect pistachio paste.
Put the ground pistachio in the beaker and add the remaining sugar, the milk and the cream. Blend the mixture until you obtain a homogeneous mixture and the sugar is completely dissolved. If necessary blend it with the immersion blender for a couple of seconds.
When the mixture is ready, turn on the gelato maker and pour the mixture to freeze for about 40 minutes. When the gelato is ready serve it if you want with chips of chocolate, that is a good combination with pistachio.
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