Pistachio Gelato

Scaled yield: 3,232g

• Granulated Sugar (Sucrose) 11.8% of recipe
  380g
• Dextrose 1.7% of recipe
  55g
• Nonfat Dry Milk Powder 1.7% of recipe
  55g
• Nevepann 50C 2.8% of recipe
  90g
• Pistachios (Raw, Shelled) 1.5% of recipe
  50g
• Coarse Salt 0.1% of recipe
  2g
• Whole Milk (3.25% fat) 66.5% of recipe
  2,150g
• Heavy Cream (36% fat) 6.2% of recipe
  200g
• Delipaste Pure Pistachio 7.7% of recipe
  250g

Allergens: dairy, tree_nuts

Process

Method

1. 1

   Whisk together the sugars, nonfat dry milk powder, salt, raw pistachios and the Nevepann 50C.

2. 2

   Add the dairy and pistachio paste. Blend for 1 - 2 minutes with an immersion blender.

3. 3

   Heat the base until 85 degrees Celsius.

4. 4

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