Gelato al Pistacchio
INGREDIENTS
3 ¹⁄³ cups whole milk
½ cup heavy cream
3/4 cup plus 1 tablespoon sugar
1/4 cup unsweetened pistachio paste
INSTRUCTIONS
1. Combine the milk and cream in a small saucepan and place over low heat. Gently bring to 95°F, using a thermometer to measure the temperature.
2. Add the sugar to the warm milk mixture. Cook, whisking constantly, until the mixture reaches 120°F on the thermometer.
3. Stir in the pistachio paste and raise the heat. Continue cooking, stirring constantly, until the mixture reaches 180°F. Take care not to overcook it, as it may curdle.
4. Transfer the mixture to a stand mixer fitted with the paddle attachment and mix on low speed until cool. Transfer to a container, cover, and refrigerate for 8 hours.
5. Transfer the chilled mixture to a gelato maker and process according to the manufacturer’s instructions. Freeze until firm, about 4 hours, before serving.
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