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.
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).
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.