Pistachio Gelato Recipe
pistachio gelato, chocolate sauce, crushed pistachios
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Ingredients
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Gelato Base
Chocolate Sauce
Garnish
Method
Gelato Base Preparation
- 1
Prepare the Pistachios
Place the pistachios in a food processor and pulse until finely ground. Set aside.
- 2
Heat the Milk and Cream
In a saucepan, combine the milk and heavy cream. Heat over medium heat until it starts to steam but does not boil.
- 3
- 4
- 5
Cook the Mixture
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- 6
Add Flavorings
Remove from heat and stir in the ground pistachios and vanilla extract. Let the mixture cool to room temperature.
- 7
Chill
Cover the mixture and refrigerate for at least 4 hours, or overnight for best results.
- 8
Churn the Gelato
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 9
Freeze
Transfer the gelato to an airtight container and freeze for at least 4 hours, or until firm.
Chocolate Sauce Preparation
- 10
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 11
Melt the Chocolate
Remove from heat and add the chocolate chips to the hot cream. Stir until the chocolate is fully melted and the sauce is smooth.
- 12
Add Vanilla
Stir in the vanilla extract and let the sauce cool slightly before serving.
Serving
- 13
Scoop and Serve
Scoop the pistachio gelato into bowls or cones. Drizzle with chocolate sauce and sprinkle with crushed pistachios before serving.
