INGREDIENTS

INSTRUCTIONS

Gelato is made from whole milk, egg yolks, sugar and natural flavoring.
This version calls for pistachio nuts. Softer in texture and more intense
in taste and color than typical ice cream, gelato is one of
Italy's great culinary creations.
Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine
pistachio mixture, milk and almond extract in heavy medium saucepan. Bring
to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually
whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over
medium-low heat until custard thickens slightly and leaves path on back of
spoon when finger is drawn across, about 8 minutes (do not boil). Remove
from heat. Whisk in food coloring. Refrigerate custard until cold, about 3
hours.
Process custard in ice cream maker according to manufacturerÕs
instructions. Transfer to covered container and freeze. (Can be prepared 1
week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped
pistachios.
Makes 6 Servings
. Anna Bruni Benson, Bon Appétit, May 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

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