Friday, September 21, 2007

Pistachio Gelato

Pistachio Gelato, originally uploaded by jessicafm.

The latest and greatest ice cream made in our kitchen was this Pistachio Gelato. Of course this came from David Lebovitz, but this time it was a recipe from his blog, not from his book.

Crema di PistacchioIt turns out he was coveting one of the prizes I received from the Menu for Hope III raffle from last December: the Bronte Pistachio Creme. I'd been holding off opening that jar as one of those, "That's just too good to eat, I can't open it until I know what I'm going to do with it." David came up with the perfect idea and blogged about it.

Pistachio Gelato

Armed with his (very simple) recipe, I gave it a shot. When I gave Mark the dasher to lick, as I moved the gelato from the freezer bowl to its container, he exclaimed that it was the best ice cream I've made thus far (and I've made a lot of ice cream now).

Sweet, but not too sweet, incredibly rich tasting; this is my absolute favorite gelato. It blows away any pistachio gelato I've ever bought, including the one I got at a gelateria in Lucca.

And now that I've used up my jar of pistachio paste, I will just have to live with the memories of this luscious frozen creation. Unless I find that paste again somewhere...

Pistachio Gelato
Recipe from David Lebovitz

About 3 cups

2 cups whole milk
1/3 cup sugar
2 tablespoons cornstarch
7 ounces Bronte pistachio paste
a few drops of lemon juice

1. Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.

2. Heat the rest of the milk and the sugar in a medium-sized saucepan.

3. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.

4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.

5. Once chilled, whisk in the pistachio paste and just a few drops of lemon juice until smooth.

6. Freeze the gelato in your ice cream machine according to the manufacturer's instructions.


  1. YUM! Ok, so what kind of machine do you use?

  2. Polly and I both bought the Cuisinart ice cream maker. It's relatively inexpensive at $50 and very, very easy to use. I highly recommend it! Though I'm terribly tempted to get the ice cream making attachment for my KitchenAid Mixer. But since I already have the Cuisinart one, it's hard to justify buying ANOTHER ice cream maker.

  3. So like, why didn't you start doing this like 15 years ago? I could be eating it in the 90's instead of dreaming about it 1200 miles away in 2K7. Not fair, not fair at all. Cruel fate, my heart doth bleed!

    Ah well, I still have the baked pear dessert to remember. That is legendary.

    And if its still the same KitchenAid mixer, that thing is blessed by gods. It made my pathetic attempts palatable. I've used others since then and its just not the same. I don't know if it would be really great for ice cream, but you would have divine providence on your side.

  4. Looks great, I'm glad it worked out for you! :) There will definitely be another jar (maybe 2) in this year's basket for the Menu for Hope :)