Watch this recipe in its video-version

Ingredients
![]() Photo 1 |
Milk |
1 lt
|
|
Pistacchio paste (pure) |
130 gr
|
||
Sugar |
50 gr
|
||
Natural neutral powdered gelato base |
50 gr
|
||
(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