Hi all
I also publish on Dooyoo under Sweetpea01 so my reviews may seem similar!
Just getting ...
Hi all
I also publish on Dooyoo under Sweetpea01 so my reviews may seem similar!
Just getting to grips with Ciao so be patient with me! Non constructive comments are not welcome! But thanks to those who have welcomed me!
Member since:30.04.2009
Recipes:58
Members who trust:2
I just love ice cream it's just one of those things that is easily eaten and quite refreshing. Even at this time of year I can eat ice cream! Cold yes but lovely and sweet. I'm a fan of most flavours except vanilla. Fortunately my craving paid off and I bought myself an ice cream maker! Oh the joy! Yes the novelty has eventually worn off but it's still used regularly to make ice cream and it is thoroughly enjoyed by all the family.
The recipe is an Italian recipe (what else!) and is absolutely lovely! Gelato simply means frozen in Italian. The art of making the Italian frozen dessert extends beyond the literal meaning of the word. Gelato has become a generic Italian word for ice cream, though true gelato contains no cream. The same word is commonly used in English speaking countries to refer to "ice cream" that is prepared in the Italian way.
The gelato ingredients are super-cooled while stirring to break up ice crystals as they form. Typical gelato is also made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, candies, truffles, etc.), nuts, small candies, sweets, or cookies. Outside Italy it is often made using flavors imported from Italy. Gelato made with water and without dairy ingredients is also known as sorbetto. Traditionally, milk-based gelato originated in Northern Italy, while the fruit-and-water based sorbetto came from the hotter parts of Southern Italy and Sicily.
Gelato has high nutritional value; soft and thick at the same time, flavorsome, refreshing and genuine and, especially if it is homemade fresh daily, is a joy for the eyes and the palate, just right for persons of any age.
Traditional gelato is served by an air forced freezer so it is best made daily. However as most people cannot make 'true' gelato daily there are more and more ways to get a gelato type dessert which can go in the freezer which is a lot easier for everyone!! Pistachio ice cream is a classic and is readily available in Italy but it very difficult to find a good one. Most are done with colorants and flavoring ingredients instead of the true pistachios. Ice cream with true pistachio nuts will be a darker green and a great natural pistachio flavor!
Ingredients:-
180 g shelled pistachios 3 cups whole milk (blue top!) 150 g sugar
Method:- 1. Grind the pistachios in a food processor until reduced to a fine powder.
2. Place milk and sugar in a saucepan over medium heat. Stir to dissolve the sugar.
3. When the sugar is dissolved and the milk starts bubbling, turn heat off. Add the pistachios, and set aside to cool to room temperature.
4. Place in the refrigerator for several hours or better overnight.
5. When the pistachio mixture is cold transfer it to a ice cream maker and follow the ice cream machine instructions. (I'm not going to advise on what you should do at this point as you literally just follow the machine's instructions! And my machine might be different to yours!!!)
6. Transfer to a container and place in the freezer.
If you have saved any of the whole pistachio nuts you can always stir these into the ice cream after you have poured it into the container. This gives a lovely texture and looks like real pistachio ice cream!!
I absolutely adore pistachio ice cream and I have only ever found one in a restaurant which is perfect! So instead of trying everything new that comes on the market and I'm generally led to disappointment I thought i'd create my own and yes it doesn't taste as good as the stuff you get in Italy but it's a very close match!!
The overall recipe is incredibly easy to make with such few ingredients which makes it even better! Unfortunately I don't know how to make ice cream by hand so I don't know how you would use this recipe without an ice cream maker. If anyone can enlighten me I would be incredibly grateful!
Enjoy!
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