Pistachio Gelato Recipe COLINary

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=76HDuYk5pGE

This gelato recipe uses less egg yolks in place of cornstarch to create a dense, stretchy gelato. If you're short on time, you don't have to peel the pistachio skins, but doing so will yield a beautiful green color in your gelato. Enjoy! • Colin • Pistachio Gelato • Makes about 6 cups • Ingredients • • 1 cup unsalted pistachios, shelled • • 1 cup heavy cream • • 2 cups milk • • 1 large egg yolk • • ⅔ cup granulated white sugar • • pinch of salt • • 2 tbsp cornstarch • Procedure • 1. On high heat, add the pistachios into a small saucepan with already boiling water. Stir occasionally for about 2 minutes and drain the nuts. Submerge the nuts in ice water for about 30 seconds and then place on top of a paper towel to dry. • 2. Place another paper towel on top and rub vigorously to dry the nuts as well as remove the outer skins. This will give the gelato a bright, green color. You can gently squeeze or pinch the pistachios to pop them out of the skin, if needed. Set aside. • 3. In a measuring jug, add heavy cream, milk, and egg yolk. Whisk to combine and set aside. • 4. In a saucepan, add sugar, salt, and cornstarch. On medium heat, whisk in the milk mixture. Once well combined, add the pistachios and whisk together. Continue this for 6-7 minutes or until the mixture has slightly thickened. To check the consistency, lightly coat the back of a spoon into the mixture and run your finger down the middle. If it leaves a clear path, the mixture has thickened enough. Remove from heat. • 5. Let the mixture cool slightly before blending the milk and pistachio mixture. Cover the surface of the mixture with plastic wrap to prevent a film from forming on top and refrigerate for a few hours or until the mixture is around 40 F. It may be cooled overnight or even in the refrigerator for a couple of days, or quickly cooled in the freezer, mixing occasionally (don’t let it freeze). • 6. Churn according to manufacturer’s instructions, about 15 minutes to a soft, creamy texture like soft serve. Quickly transfer to an airtight container and freeze until set, about 6 hours. • SUBSCRIBE GET NOTIFICATIONS: http://bit.ly/COLINary • INSTAGRAM: / colinary_ • TWITTER: / colinary_ • Music: High Above by Nicolai Heidlas

#############################

New on site