Pistazien Gelato cremig samtig (Druckversion)

Italienisches Eis mit gerösteten Pistazien und samtiger Konsistenz, perfekt als süße Verführung.

# Zutaten:

→ Pistachio Base

01 - 4.2 ounces shelled unsalted pistachios
02 - 2 tablespoons granulated sugar

→ Gelato Base

03 - 16.9 fluid ounces whole milk
04 - 6.8 fluid ounces heavy cream
05 - 4.2 ounces granulated sugar
06 - 4 large egg yolks
07 - 1 teaspoon pure vanilla extract
08 - Pinch of fine sea salt

# Zubereitung:

01 - Preheat oven to 340°F. Spread pistachios on a baking tray and roast for 8–10 minutes until fragrant. Cool slightly, then rub off loose skins in a clean towel.
02 - In a food processor, blend roasted pistachios with 2 tablespoons sugar until finely ground and beginning to turn into a paste. Set aside.
03 - In a medium saucepan, heat milk and cream until just below boiling. Remove from heat.
04 - In a large bowl, whisk egg yolks with 4.2 ounces sugar and salt until pale and creamy.
05 - Slowly pour the hot milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.
06 - Cook over low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon (approximately 170–176°F). Do not let it boil.
07 - Remove from heat. Stir in the pistachio paste and vanilla extract until fully combined and smooth.
08 - Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
09 - Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
10 - Churn in an ice cream maker according to manufacturer's instructions until thick and creamy. Transfer to a container and freeze for at least 2 hours before serving.

# Expertentipps:

01 -
  • This gelato tastes like the stuff from tiny gelaterias in Rome, but you get to make it in your own kitchen.
  • The custard base stays silky and smooth because you're building it the proper way, not taking shortcuts.
  • Roasting the pistachios yourself means you control every bit of flavor instead of relying on extracts.
02 -
  • The moment you start seeing steam, stop heating the milk or you'll end up with a thin, broken custard that won't churn properly.
  • If you skip the sieve and lumps end up in your gelato, no amount of churning will smooth them out, so don't rush that step.
  • Pistachios roasted at home taste infinitely better than raw ones, and that difference becomes obvious the moment you taste the gelato.
03 -
  • If the gelato becomes rock-hard in the freezer, let it sit at room temperature for five minutes before scooping so you can actually enjoy the flavor instead of fighting with it.
  • Add a drop of pure pistachio or almond extract if you want deeper flavor, but start with half a drop because these extracts are potent and can easily overpower everything else.
  • Chop fresh pistachios and scatter them on top when serving, which adds texture and reminds people what they're actually eating.
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