Pistachio almond gelato
Adapted after a recipe in Fernanda Gosetti's "Il Gelato", this combination of ground pistaschio nuts and roasted almonds, silver-lined with a touch of orange-flavoured Cointreau and meshed into a nice Italian gelato-base is absolutely delicious.
  • 100 gram pistachio nuts
  • 50 gram (sweet) almonds, blanched
  • 3 tablespoons Cointreau (or similar Triple sec-liquor)
  • 4 egg yolks
  • 170 ml (0.7 cup) sugar
  • 600 ml (2½ cups) whole milk
  • 150 ml (0.6 cup) cream
Rost the nuts first
  1. Roast the pistachio nuts and almonds in the oven (should take about 10 minutes on 170-175º C/338-347º F). Take them out and leave to cool down.
  2. Once cooled down, grind them. Add the Cointreau and work it all together. Set aside the mixture, preferably in the refrigerator.
Prepare the custard base
  1. In a bowl, whisk together the egg yolks and the sugar.
  2. In a saucepan, bring the milk and the cream to a boil.
  3. While whisking, pour - little by little, and in a thin stream - the hot dairy into the egg yolks-sugar mixture (the tempering stage).
  4. When the ingredients have been mixed, pour back the liquid into the saucepan.
  5. On low heat, continue to whisk, ultimately bringing the mixture up to about 82-84º Celsius (180-183 ºF); the 'nappe stage' when you should be able to draw a line through the custard on the back of a spoon (or equivalent) that stays. For added security, use a thermometer! And remember to whisk all the time - you don't want to end up with scrambled eggs!
  6. Take off from the heat and let the ice cream base cool down as fast as possible. When sufficiently cool, put in a refrigerator to chill for about five hours (or preferably, over night).
  7. Pour the chilled ice cream base in your ice cream machine and churn according to instructions [or, still-freeze, using only your freezer; see the post on the website on that].
Mix in the pistachio nuts/almonds
  1. When the churning is almost finished, transfer the ice cream base to a freezer-safe container and mix in the pistachio-almond paste, making sure that it is well dispersed.
  2. Finally, cover with plastic film before putting on the container's lid and put in the freezer (the ice cream should ideally be left there at least a couple of hours in order to "firm up" and settle appropriately after the mix-in).
Those who would like to avoid a too almondy final flavour should consider changing the proportions (to, say, 125 gram pistachio nuts/25 gram almonds). Or, if you are no friend of almonds at all, just use pistachio nuts throughout (which would change the overall flavour of the ice cream, but still should be pleasing to pistachio lovers).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2013/11/pistachio-almond-gelato/