Toasted Pistachio non-Gelato
Posted on Tuesday, October 25, 2011 · 3 Comments
I know most gelato calls for egg yolks to achieve the creamy custard base, so by definition this version is not a gelato. That said, the chewy richness of this ice cream mimics a gelato for reasons I do not know. Maybe the pistachio paste is to credit for the phenomenal texture, but I’m not here to look a gift horse in the mouth. This non-gelato has less fat and cholesterol but all the rich goodness of the real thing. It’s an earthy, salty and nutty sweet treat. What’s not to love?
TOASTED PISTACHIO NON-GELATO:
- 1/2 cup shelled unsalted raw pistachios ( plus 1/2 cup to add whole into finished ice cream)
PLUS your favorite ice cream or custard base but don’t forget the addition of the almond extract. This is mine, a slight derivation of Jeni’s Ice Creams and officially my holy grail recipe from which all of my ice cream experiments are based:
- 3 1/4 cups half and half
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, softened
- 1/4 teaspoon fine sea salt
- 1/2-1/3 cup sugar depending on your sweetness preference
- 2 tablespoons cup light corn syrup
- 1/2 teaspoon almond extract
~ spread the raw pistachios on a parchment lined baking sheet and toast for 8 minutes at 350 degrees until fragrant (skip this step if you
are using roasted pistachios instead of raw)
~ blend pistachios in food processor until they become a paste
~ mix the cornstarch with a couple tablespoons of the half and half in a small bowl
~ mix cream cheese, pistachio paste and salt in a medium bowl
~ combine half and half, sugar, and corn syrup in a large pan and bring to a rolling boil for 4 minutes (watch it like a hawk, it goes from
zero to boiled over in a heartbeat, trust me;)
~ turn off heat and whisk cornstarch slurry into pan, bring back to boil for 1 minute stirring constantly
~ pour mixture from pan into the medium cream cheese, pistachio paste, and salt bowl, whisking continuously until smooth
~ chill mixture in an ice bath (bowl placed in a larger bowl of ice water) or in the fridge until cold.
~ pour cold ice cream base mixture into an already running ice cream maker. add almond extract through the top of the maker. let it run
until the sides of the ice cream separate from the edges of the freezing bowl (20-30 min.)
ENJOY (somewhat) GUILTLESSLY!!
Categories: gallery, recipes, studio shoots · Tags: dessert, food photography, fresh, ice cream, nuts, pistachios, rustic, salty, savory, sweet
This looks like a good one. Can’t wait to try it.
This looks wonderful!