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.
Prep Time25 minutesmins
Cook Time15 minutesmins
Chill Time2 hourshrs
Total Time40 minutesmins
Course: Dessert
Cuisine: Italian
Keyword: egg free gelato, Pistachio Gelato
Servings: 8
Ingredients
2cupslow fat milk
0.33cupsugar
2tablespoonscornstarch
5.5ouncesnatural pistachio
1.5ouncesunsalted 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.