Pistachio Gelato: Crying Dreams!
Enjoy this rich and creamy peanut butter! 🌟🥜 It’s so easy and so nutritious, it’s absolutely amazing! .
Instructions:
Preparation of pistachios: Grind the pistachios in a food processor with 1/4 sugar until they become a fine paste. 🌟🥜
Heat the milk and cream: Mix whole milk and cream in a pan. Heat over medium heat until it starts to sizzle. 7
Beat the yolks: In a separate bowl, beat the egg yolks, 1/2 cup sugar and a pinch of salt until the mixture thickens and thickens. 🥄🍳
Beat the eggs: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from spreading. 7
Cook the mixture: Return the mixture to the pan and cook over low heat, stirring frequently, until it thickens to coat the back of a spoon. Don’t let them cook. 🥄🔥
Add pistachio paste: Remove from heat and add pistachios and vanilla, mixing until well combined. 🌿✨
Cooling: Pass the mixture through a fine strainer into an electric sieve and remove any lumps. Let cool to room temperature, cover and refrigerate for at least 4 hours or overnight. ❄️🕒
Kata Gelato: After the mixture has cooled, place it in the ice cream machine until completely hardened according to the manufacturer’s instructions. 7
Chilling: Place gelato in an airtight container and refrigerate for at least 2 hours or until hardened. 7
To serve and enjoy: Pour gelato into bowls and garnish with chopped pistachios. Serve immediately and enjoy the best, freshest oil! 7
Tip: For added flavor, use some peanut powder before making a paste!
