* Makes about 1 1/2 pints
- 2 cups shelled pistachios
- a few drops of pure almond extract
- a few drops of pure vanilla extract
- 1 recipe gelato di crema
Soak the shelled pistachios in boiling water for 5 minutes, then drain and rub off the skins with a clean cloth. Grind the nuts to a paste in a blender or food processor with a few drops each of almond and vanilla extract, adding just a very little hot water to help create a smooth purée.
Prepare the basic gelato or one of its variations. Stir the purée into the gelato, taste, and add a few more drops of either or both extracts, if necessary, to taste.
Pour into an ice cream maker and process according to the manufacturer’s directions or into a freezer container and use the hand-mixing method. Stop churning when it is almost firm, transfer to a freezer container, and leave in the freezer for 15 minutes before serving, or until required.
A rich nut ice cream like this should not be frozen for more than a couple of weeks. Take it out of the freezer 15 minutes before serving to soften slightly.
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