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