Pistachio Gelato

7 Ingredients
Nutty
Prep Time
Up to 30 mins
Freeze Time
24 Hours
Russell Hobbs

Russell Hobbs

RH creates fuss-free, budget-conscious recipes designed for family life. Our approach focuses on making delicious, everyday cooking accessible to everyone, inspired by the meals families love most. With a growing community of home cooks, RH Recipes features timeless dishes that take the pressure out of deciding what’s for dinner.

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Ingredienti

180 ml double cream
300 ml full fat milk
1 tbsp maple syrup
75 g pistachio paste
A few drops of pistachio essence
3 large free range egg yolks
60 g caster sugar

Equipment

Pan
Food Themometer
Bowl
Whisk

Procedimento (clicca per segnare come completato)

1
STEP 1

Add pistachio paste, cream, milk, maple syrup, and pistachio essence to a pan. Gently bring to a boil, then set aside to cool slightly.

2
STEP 2

In a bowl, whisk egg yolk and sugar. Strain the dairy mixture, then gradually whisk it into the egg mixture in stages, combining well each time.

3
STEP 3

Return to the pan and heat gently, stirring constantly, until the mixture reaches 75°C.

4
STEP 4

Add to an ice cream tub, replace lid, and freeze for at least 24 hours.

5
STEP 5

Use the GELATO setting to mix.


Ice Cream

Milkshakes

Gelato

Light Ice Cream

Sorbet

Frozen Yoghurt