Sicilian-Style Pistachio Gelato

Scaled yield: 2,005g

• Granulated Sugar (Sucrose) 14.2% of recipe
  285g
• Dextrose 1.6% of recipe
  32g
• Glucose Syrup (DE 38-42) 4.2% of recipe
  85g
• Nonfat Dry Milk Powder 5.6% of recipe
  112g
• Superneutro Milk 0.7% of recipe
  15g
• Neutro 0.2% of recipe
  4g
• Coarse Salt 0.1% of recipe
  3g
• Water 52.9% of recipe
  1,060g
• Heavy Cream (36% fat) 12.7% of recipe
  254g
• Pistacchio Verde di Bronte DOP 5.5% of recipe
  110g
• Pistachios (Raw, Shelled) 2.2% of recipe
  45g

Allergens: dairy, tree_nuts

Process

Method

1. 1

   Mix the sugar, superneutro, and neutro together first.

2. 2

   Add glucose, dextrose, nonfat dry milk powder, and salt, then whisk.

3. 3

   Add the water and cream, whisk well.

4. 4

   Add the pistachio paste & pistachios. Blend for 1 - 2 minutes with an immersion blender.

5. 5

   Heat the base until 85 degrees Celsius.

6. 6

   Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.