PISTACHIO GELATO
1 cup (6 oz.) shelled pistachios (about 12 oz. in the shell)
3 cups whole milk
3/4 cup sugar
In a food processor or coffee grinder, grind the pistachios to a fine powder, reserving a few whole ones for garnish.
In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover and refrigerate overnight.
THE NEXT DAY:
Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible.
Transfer mixture to an ice cream maker and freeze according to the manufacturer's instructions.
Makes 1 quart
Source: Gelato! Italian Ice Creams, Sorbetti by Pamela Sheldon Jones
1 cup (6 oz.) shelled pistachios (about 12 oz. in the shell)
3 cups whole milk
3/4 cup sugar
In a food processor or coffee grinder, grind the pistachios to a fine powder, reserving a few whole ones for garnish.
In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover and refrigerate overnight.
THE NEXT DAY:
Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible.
Transfer mixture to an ice cream maker and freeze according to the manufacturer's instructions.
Makes 1 quart
Source: Gelato! Italian Ice Creams, Sorbetti by Pamela Sheldon Jones
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