Low Fat and Egg Free Pistachio Gelato
Smooth, creamy and packed with pistachio flavor, this gelato is guilt-free thanks to the substitution of cornstarch for egg yolks plus a cinch to put together, making for a refreshing treat for the whole family.
Servings: 8
Ingredients
- 2 cups low fat milk
- 0.33 cup sugar
- 2 tablespoons cornstarch
- 5.5 ounces natural pistachio
- 1.5 ounces unsalted shelled pistachios, chopped
Instructions
- Dissolve by whisking the cornstarch into 1/4 cup of the milk until the starch is dissolved and the mixture is smooth.
- Heat the rest of the milk in a medium-sized saucepan with the sugar. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
- Remove from heat, and whisk in the pistachio paste. Scrape into a bowl set over an ice bath, to cool.
- Freeze the gelato in your ice cream machine according to the manufacturer's instructions. When the gelato is a quite firm mix in the chopped pistachios.
- Reserve in the freezer until serving.
