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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 5 |
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David Lebovitz's recipe. Posting here for safekeeping Ingredients:
2 cups whole milk |
1/3 cup sugar |
2 tablespoons cornstarch |
200 g pistachio paste (preferably bronte) |
1/4 teaspoon lemon juice or 1/4 teaspoon orange juice |
Directions:
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 in a medium-sized saucepan with the sugar.
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 citrus juice until smooth.
6. Freeze the gelato in your ice cream machine according to the manufacturer's instructions.
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