Pistacchio (Pistachio)

Scaled yield: 1,186g

• Dextrose 1.4% of recipe
  17g
• Nonfat Dry Milk Powder 3% of recipe
  35g
• Granulated Sugar (Sucrose) 14.3% of recipe
  170g
• Locust Bean Gum 0.2% of recipe
  2g
• Coarse Salt 0.2% of recipe
  2g
• Heavy Cream (36% fat) 15.3% of recipe
  181g
• Whole Milk (3.25% fat) 54.1% of recipe
  642g
• Karo Light Corn Syrup 2.6% of recipe
  31g
• Pistachios (Raw, Shelled) 5.1% of recipe
  60g
• Delipaste Pure Pistachio 3.9% of recipe
  46g

Allergens: dairy, tree_nuts

Process

Method

1. 1

   Mix the nonfat dry milk powder, sugar, dextrose, salt, and locust bean gum in a bowl.

2. 2

   Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.

3. 3

   Add the light corn syrup, pistachio paste, and pistachios. Blend with an immersion blender to fully incorporate the ingredients, making sure no large pieces of the pistachio paste or pistachios remain. The finer the pieces of pistachio, the better.

4. 4

   Transfer the base to a medium-sized saucepan and heat over medium heat, stirring constantly, until visibly thickened and coats the back of a spoon or reaches 85°C / 185°F, about 8–10 minutes.

5. 5

   Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours or overnight for improved texture.

6. 6

   Once the mixture has cooled completely and thickened further, whisk well and then pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer's directions. The gelato will expand and should spin until it's thick and creamy but still soft enough to scoop into a storage container, about 30 to 35 minutes.

7. 7

   Using a rubber spatula, scoop the gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the gelato should be firm enough to scoop but soft in texture. Gelato is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

8. 8

   Enjoy the gelato as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the gelato to soften outside of the freezer or in your refrigerator before eating.