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Pistachio Gelato
Makes approximately 1 quart
2 cups whole milk
½ cup heavy cream
½ teaspoon vanilla extract
5 egg yolks
½ cup sugar
L cup shelled pistachios, roasted and chopped
1. Place milk, cream and vanilla extract into a
medium heavy-based saucepan. Heat until
mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl
until pale and thick. Once milk mixture is hot,
slowly whisk half the cream into the egg mixture
then return to saucepan.
3. Return mixture back to a low heat. Stir constantly
with a wooden spoon until mixture has thickened
and lightly coats the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl, cover and
refrigerate until well chilled.
5. Once chilled pour into ice cream bowl. Set ice
cream maker to GELATO setting and churn.
6. Add chopped pistachios once machine specifies
to add in mix-ins.
7. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
Chocolate Hazelnut Gelato
Makes approximately 1 quart
2 cups whole milk
½ cup Nutella®
½ teaspoon vanilla extract
5 egg yolks
L cup sugar
¼ cup roasted hazelnuts, finely chopped
1. Place milk, Nutella and vanilla extract into a
medium heavy-based saucepan. Heat until
spread has melted and mixture just starts
to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl
until pale and thick. Once milk mixture is hot,
slowly whisk half the cream into the egg mixture
then return to saucepan.
3. Return mixture back to a low heat. Stir constantly
with a wooden spoon until mixture has thickened
and lightly coats the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl, cover and
refrigerate until well chilled.
5. Pour mixture into ice cream bowl.
Set ice cream maker to GELATO setting
and churn.
6. Add chopped hazelnuts once machine specifies
to add in mix-ins.
7. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
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