Watch this recipe in its video-version
Ingredients
 Photo 1 |
Milk |
1 lt
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| Pistacchio paste (pure) |
130 gr
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| Sugar |
50 gr
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| Natural neutral powdered gelato base |
50 gr
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| (Photo 1) | |||
Procedure
Put in a bowl the sugar together with the natural neutral powdered gelato base, add a part of milk (photo 2) and mix with a whisk to integrate the sugar and the powder (photo 3) afterwards, finish the mix by adding the remaining milk (photo 4).
 Photo 2 |
 Photo 3 |
 Photo 4 |
Pasteurize at 85 °C. Add a part of the mixture to the pistacchio paste and blend with the whisk (photo 5). Finish by adding the remaining mixture bit by bit (photos 6 & 7).
 Photo 5 |
 Photo 6 |
 Photo 7 |
Put everything in the ice cream maker (mantecatore) and finish (photos 8 & 9).
 Photo 8 |
 Photo 9 |
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC
