Pistachio Gelato Mix

You will need:

 

455ml whole milk.

A blender.

A gelato/ice cream maker.

 

INSTRUCTIONS:

1. Pour into a blender 455ml. cold whole milk 3,25% and 210gr Pistachio Gelato Mix. Mix at high speed for approximately 1 minute.   
2. Pour the mixture into a gelato maker and freeze according to the manufacturer's instructions. We recommend freezing (-18°C) the gelato for 30 minutes prior to serving.

 

For gelato/ice cream maker without own freezing mechanism, the freezer bowl must be completely frozen before you begin your recipe.

You will need:

 

225ml whipping cream.

230ml whole milk.

A bowl.

An electric mixer with whisk attachment.

A mould suitable for freezer.

 

INSTRUCTIONS:

1. Blend thoroughly 230ml of milk and 210gr Pistachio Gelato Mix.
2. Gently whip 225ml of whipping cream to a medium peak consistency.
3. Add the milk mixture to the whipped cream and whip for 2 more minutes.
4. Place in the freezer for a minimum of 3 hours or until desired consistency is achived.

You can enrich this flavour by adding chopped pistachios.

If you can't find already made pistachio grain, you can make it yourself.

 

To prepare the pistachio grains as pastry chefs do, you just need a good bag of toasted pistachios, possibly not too salty.

Let's start with shelling our pistachios and let them blanch in water for about 2 minutes. This is a procedure that will allow you to remove the skin very easily.

Once you have removed the skin,  let them dry for 15 minutes on absorbent paper. Using a mixer, reduce the pistachios to powder or grain. You will have to carry out this with the utmost attention. Run the mixer for few seconds then pulse it. Pistachios burn very easily.

Once the pistachios are grained, spread it on a baking sheet and let it dry in an open oven, at 350°F degrees for about 5 minutes. Once dried well, you can put the pistachios on top of your gelato cups.

• Gluten-free
• GMO-free
• Eggs-free
• Corn-free