It has been 5 months since my last post. I've done plenty of cooking but neglected to take any photos of some new creations. I will do better in the future. Since I last wrote though, I've graduated grad school! The diploma came in the mail yesterday.
There's a gelato shop around the corner from my house called "Sweet Orchid" which serves a variety of delectable flavors from Nutella to rose to pistachio. My two favorite flavors so far from "Sweet Orchid" are melon and pistachio. I received an ice cream maker for my birthday 2 years ago so I figured I should give it a try and make my own gelato.
I found this recipe online that does not require any eggs. This enabled me to let the base sit in the fridge for several days in order for the milk to extract all the yummy pistachio flavor from the grounded nuts. I will definitely be making this again.
Pistachio Gelato
2 cups shelled unsalted pistachios (got this ingredient from Trader Joe's)
4 cups whole milk
1 cup sugar
3 tablespoons cornstarch
- Finely grind pistachios in a food processor, and transfer them to a bowl.
- Place 3 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.
- Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into the hot milk.
- Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.
- Stir the hot milk mixture into the bowl of pistachios. Allow to cool to room temperature, cover and refrigerate overnight.
- Strain the mixture through a fine mesh strainer into a bowl, pressing pistachios with the back of a spoon. Discard the pistachios and process the custard in an ice cream maker according to manufacturer’s directions.
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