Pistachio Gelato
This gelato has the most amazing depth of flavour and you can choose to use either the toasted or raw pistachio paste.
Makes enough for: 1 batch gelato
Ingredients
- 320 g milk
- 60 g milk powder
- 140 g liquid glucose
- 340 g water
- 1 portion pistachio paste
- 60 g fructose
- 24 g corn syrup
- 2 egg yolks
Method
- Place the milk, milk powder, glucose and water into a medium sized sauce pan
- Whisk until completely combined
- Add the pistachio paste and stir to combine
- Over a low temperature, bring the milk to 40 ° Celsius
- Place the fructose, syrup and egg yolks into a bowl
- Whisk until at the ribbon stage
- Pour half the milk over the eggs, and whisk
- Place the egg mixture into the milk and return to a medium temperature
- Stir until the mixture reaches 85 ° Celsius
- Strain into a pouring jug
- Cover and place into the fridge overnight
- Churn as per your ice cream machine manufacturers' instructions