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Wednesday, February 27, 2019

Pistachip Gelato #Recipe

Pistachio Gelato

About 3 cups (3/4 liter)
2 cups (1/2 liter) whole milk
1/3 cup (65g) sugar
2 tablespoons (16g) cornstarch, also known as corn flour
7 ounces (200g) Bronte pistachio paste (see Note)
a few drops of lemon or orange juice

1. Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
2. Heat the rest of the milk in a medium-sized saucepan with the sugar.
3. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
5. Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
6. Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.

recipe resource here

Retreat the post here

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