Jul 14 2026
Restaurants›Blu›Gelato Duo Recipe

Gelato Duo Recipe

Inspired by Blu
Time4h
Serves8

pistachio and cappuccino gelato Served with an Italian biscotti

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Ingredients

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Pistachio Gelato

Cappuccino Gelato

Italian Biscotti

Method

Pistachio Gelato

  1. 1

    Prepare the Pistachio Base

    In a food processor, blend the shelled pistachios until finely ground. Set aside.

  2. 2

    Heat Milk and Cream

    In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until steaming, but not boiling.

  3. 3

    Whisk Egg Yolks

    In a bowl, whisk together the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the yolks, whisking continuously to temper them.

  4. 4

    Combine Mixtures

    Slowly whisk the tempered yolk mixture back into the saucepan with the remaining milk mixture. Stir in the ground pistachios, vanilla extract, and salt.

  5. 5

    Cook the Mixture

    Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 10-12 minutes.

  6. 6

    Chill the Gelato Base

    Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.

  7. 7

    Churn the Gelato

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Cappuccino Gelato

  1. 8

    Prepare the Cappuccino Base

    In a saucepan, combine the brewed espresso, whole milk, heavy cream, and granulated sugar. Heat over medium heat until steaming.

  2. 9

    Whisk Egg Yolks

    In a bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm espresso mixture to the yolks, whisking continuously to temper them.

  3. 10

    Combine Mixtures

    Slowly whisk the tempered yolk mixture back into the saucepan with the remaining espresso mixture. Stir in the vanilla extract, cocoa powder, and salt.

  4. 11

    Cook the Mixture

    Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 10-12 minutes.

  5. 12

    Chill the Gelato Base

    Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.

  6. 13

    Churn the Gelato

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Italian Biscotti

  1. 14

    Combine Dry Ingredients

    In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt.

  2. 15

    Add Wet Ingredients

    In another bowl, whisk together the eggs and almond extract until combined. Gradually add to the dry ingredients, mixing until a dough forms.

  3. 16

    Incorporate Almonds

    Fold in the sliced almonds into the dough until evenly distributed.

  4. 17

    Shape and Bake

    Preheat the oven to 350°F (175°C). Divide the dough in half and shape each half into a log. Place them on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden.

  5. 18

    Slice and Second Bake

    Remove from the oven and let cool slightly. Slice the logs diagonally into 1/2 inch thick pieces. Lay the biscotti pieces flat on the baking sheet and bake for an additional 10-15 minutes until crisp.

  6. 19

    Cool and Serve

    Allow the biscotti to cool completely on a wire rack before serving with gelato.

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