Simplistic Sicilian Pistachio Gelato
This pistachio gelato contains homemade pistachio paste, sweetened condensed milk, almond extract, sea salt and arrowroot powder. It's so thick and creamy that one bite will transport you to Italy. Made the Sicilian way!
Equipment
- 1 High Speed Blender
- 1 Ice Cream Maker
- 1 Loaf Pan
- 1 Rubber Spatula
- Plastic Wrap
- 6 Glass Dessert Cups
- 6 Dessert Spoons
Ingredients
Sicilian Pistachio Gelato
- 2 cups whole milk or almond milk
- 2 cups shelled, unsalted pistachios
- 1 14 oz can organic sweetened condensed milk
- ¼ teaspoon pure almond extract
- ¼ teaspoon sea salt
- 1 tablespoon arrowroot powder or cornstarch
Toppings:
- chopped, unsalted pistachios optional
- sea salt flakes optional
Instructions
Simplistic Sicilian Pistachio Gelato
- Start by reading your ice cream maker manufacture directions. For my Cuisine Art 1.5 qt mixer I have to freeze the core the night before making gelato.
- Start to make the gelato by making the homemade pistachio paste. Add the milk and pistachios to a high speed blender and blend until completely smooth.
- Next add the sweetened condensed milk, sea salt, pure almond extract and arrowroot to the blender and pulse until combine.
- Pour the pistachio gelato custard into the ice cream make and turn until extra creamy and thick. The time it takes to thicken will depend on the ice cream maker used. Mine took about 15-20 minutes.
- Transfer the gelato to a loaf pan and press plastic wrap onto the top. Place it into the freezer for at least 2 hours to set before serving.
- Serve in dessert cups with chopped pistachios and sea salt flakes (optional).
- Enjoy and try not to eat the whole loaf pan.