Gelato al pistacchio (pistachio ice-cream)

Why have vanilla or chocolate, when you can have exotic pistachio gelato? What's even better is that you can make it at home. Admittedly, it is a rather labour intensive process. But the fruits of your labour will reward you with an ice-cream unlike no other. I made my own pistachio paste but apparently you can buy it. It is really expensive, as manual labour is needed to produce it. Hence, I suggest making your own. I loved piling the colourful green dense paste on a plate.

This ice-cream is so heavenly refreshing. It is creamy, delicate yet rich, semi-sweet, and the maraschino from the pistachio paste leaves a unique flavour in your mouth.

On my first visit to Sicily during the Easter period, the 'gelateria' stores were filled with locals asking for a brioche style bread filled with pistachio ice-cream. Of course, I had to try one. I have been in love with pistachio ice-cream ever since. The pistachio was introduced into Italy via Syria during the rein of the Roman Empire. It is prevalent in Sicilian cooking, however pistachio ice-cream is sold vastly across the county. Always keep your eye open for the pistachio di Bronte!!!

Pistachio- pronounced pis-tark-ee-o.

pistachio paste

To make pistachio paste (makes 250g paste):

150g pistachio nuts

3/4 cup sugar

1 1/2 tablespoon cherry liquor

To make ice-cream:

250g pistachio paste

three cups whole  organic milk

two egg yolks

one fresh vanilla bean

How to make paste:

1: To make the paste, first de-shell then soak the pistachio nuts in boiling hot water for ten minutes to loosen the skin. Drain, then rub the nuts between a clean tea-towel to remove the skins to reveal the vibrant green colour of the nuts.

2: Place the skinless nuts on baking paper on a baking tray and place in a pre-heated 150 degree oven for 7-10 minuets. This will give the nuts a nice roasted flavour.

3: Place the nuts in a blender and mix the sugar and nuts together to form a fine powder. Add one tablespoon of liquor and blend, it will start to form a thick paste.  Add another half tablespoon if need be, to loosen paste.

How to make ice-cream:

1: In a large pan place milk, whisked egg yolks (acts as a thickening agent) and a split open vanilla bean pod. Heat on a low heat making sure not to bring the milk to the boil.

2: Once the milk reaches 90 degrees, add the pistachio paste. Whisk in, making sure the mixture is lump free. Heat through.

3: Remove from the heat and let the mixture cool.

4: Once cooled, add to a pre-frozen ice-cream maker.

note: ice-cream pottery bowl made by me

Affogato (ice-cream drowned in coffee)

The literal translation for 'affogato' is drowned.  Generous scoops of vanilla ice-cream drowned in espresso coffee....hmmmmm.  This is so simple to prepare yet it feels so decadent.  I always hover over my bowl trying to savour every mouthful before the hot coffee melts away my ice-cream. My favourite part is the tiny crystallised pieces of concentrated coffee that form on the outer edges.  I also love the steam that arises as the hot coffee hits the cold ice-cream.  It is also common to add a shot of liquor such as amaretto. 

If you have a espresso machine at home, simply pour a shot over balls of vanilla ice-cream.  If not, use a coffee pot as shown above.  There are three balls of ice-cream with 1/4 cup of coffee in the opening photograph.

Gelato alla nutella (nutella ice-cream)

What is there not to like about Nutella?  It infuses the perfect combination of creaminess, sweetness, yet bitterness. Which is no doubt why Italian's are proud to claim Nutella as their own, originally from Piedmont.  You will probably find a jar in the pantry of most Italian households.  Also some coffee shops have massive five litre jars sitting behind the counter, quite a sight!  I do actually have the recipe to make my own Nutella but for the purpose of making this ice-cream I am using the original tried and true version- purchased from the store! This gelato is SO yummy and is so simple to make.  It possess all of the words I used to describe Nutella, but is amplified in a frozen delicious version!  I remember on my first visit to Italy many years ago this was one of my favourite gelato flavours, and  still is!!

  

What you need:
300 ml full cream milk
200ml fresh full fat cream
1/2 cup caster sugar (anti freeze agent)
300 gr Nutella

How to make:
1: Add the milk, cream and sugar in a medium size bowl and whisk until the sugar has absorbed.  Using a hand held whisk add the Nutella in small batches to the cream mixture and blend
2:  Once all of the ingredients have been combined pour slowly into a frozen ice-cream churn.  Churn for approximately 45 minutes or until the mixture has thickened
3: Pour the thickened mixture into a metal container and place covered in the freezer

               

Buon gelato!

Gelato di fragole (strawberry ice cream)

"You scream, I scream, we all scream for ICE-CREAM"- or as Italian's say GELATO (plural=gelati).  Gelati dates back to ancient Roman times and it seems that no matter where you travel in Italy- come rain or shine, Italian's still LOVE indulging in this ancient deliciousness!  It is quite comical to see Italian's walking around the streets when it is snowing delighting in this frozen godliness..brghhhhhh!!!  If you love ice-cream, Italy is the place for you, as you are never too far from a "gelateria" (ice-cream store), normally run by a family that take great pride in the art of making gelati.  Never be too shy to ask for a try before you buy "posso provare il gelato alla fragola"? (may I try the strawberry ice-cream?), as the artisan is usually happy to oblige.  The supermarket variety version of ice-cream we get in Australia is completely different as air is added during the churning process.  Italian gelati has less air added resulting in a much more dense texture resulting in a richer flavour.  I will add a few different recipes for gelati as I am visiting Australia where it is currently 40 degrees, inspiring a nice cool treat!  It was a  pure delight making this recipe as I originally picked the strawberries, than had the relaxing experience of making it and the heavenly experience of eating it and sharing it with my friends!

    

What you need:

150ml full fat milk

one lemon, rind only

one vanilla bean pod (cut in half, length ways)

one cup white sugar (anti freeze agent)

one organic large egg

one organic egg yolk

300g fresh strawberries pureed 

300ml pure cream

How to make:

1: Combine milk, lemon rind, vanilla bean, sugar in a small saucepan and bring to the boil gently.  Remove from heat and allow to cool

2: Place egg, egg yolk in a large bowl and whisk until pale and frothy.  Add pureed fresh strawberries and cream to bowl. Then strain the cooled milk mixture to the bowl using a strainer

3: Pour mixture into a chilled ice-cream churn machine and process for about 45 minuets, or until it has thickened.

4: Once the mixture has thickened pour into a metal based pan, cover and place in the freezer.  It can last for about a month in the freezer, but I doubt it will last that long!

      

Buon gelato!