GELATO
Pistachio gelato – milk based ices
INGREDIENTS
1 x 125g pkt pistachios, shelled
3 x 60g eggs or 4 egg yolks
½cup caster sugar 600ml milk
METHOD
1.Blend pistachios in a food processor until smooth.
2.Beat eggs and sugar until pale and creamy.
3.Combine pistachios, egg mixture and milk in a large jug, blend until well combined.
4.Refrigerate mixture for at least 2 hours.
5.Attach the scraper paddle and thermal ice cream bowl to the planetary mixer. Set the mixer to Fold/Kneading setting, attach splash guard and pour the chilled gelato mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.
Best eaten immediately and served with chopped white chocolate.
Keeps: for
Passionfruit gelato
INGREDIENTS
3 x 60g eggs or 4 egg yolks ½ cup caster sugar
1 x 120g can passionfruit or fresh pulp 600ml milk
METHOD
1.Beat eggs and sugar until pale and creamy.
2.Combine passionfruit, egg mixture and milk in a large jug, whisk until well combined.
3.Refrigerate mixture for at least 2 hours.
4.Attach the scraper paddle and thermal ice cream bowl to the planetary mixer. Set the mixer to Fold/Kneading setting, attach splash guard and pour the chilled gelato mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.
Best eaten immediately and served with.
Keeps: for
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