What do you do if you have a bag of pistachios and can’t stop thinking about the delicious gelato you ate a few days ago? If you were me, you’d make your own. Many recipes call for eggs, which I usually don’t like incorporating my ice creams. A little Googling showed cornstarch as a substitution. To get the full flavor of pistachio without the coarse meal texture, you must let the nuts steep overnight. I had to restrain myself from making gelato before the steeping process was over.
It was worth the wait…And the bonus here? Save the discarded pistachio “cream” for use in oatmeal, cakes, etc.
Pistachio and Fig Gelato
- 3 c heavy cream, divided
- 2 c milk
- 1 c sugar
- 3 tbs cornstarch
- 2 tsp Devo Olive Oil Fig Balsamic
- 2 c pistachios, shelled and then finely ground
- 1/4 c chopped pistachios, for topping if desired
What you do:
- In saucepan bring milk and 1 c cream to simmer over med heat.
- Remove and set aside.
- In bowl add 1 c cream, sugar, cornstarch and balsamic.
- Whisk to mix well.
- Slowly pour in hot milk mixture and whisk gently.
- Return saucepan to heat, stir constantly, until mixture thickens, about 5-8 min.
- Place ground pistachios in lg bowl.
- Pour hot milk mixture over nuts.
- Stir frequently and allow to cool.
- Cover and refrigerate overnight.
- Add remaining cream and whisk.
- Place fine sieve over deep bowl.
- Pour a small amount of pistachio mixture into sieve and press.
- Add about 1/4 c pressed pistachio back into mixture.
- Save remaining pistachios, if you’d like, to add to oatmeal, cake mix, etc.
- Process mixture in an ice cream maker according to manufacturer’s directions.
- Top with chopped pistachios, if desired.
I made a single serving of oatmeal, added 1/2 green apple, chopped, and 1 tbs of the discarded pistachio cream.