6 Serves
375 Mins
In a saucepan, combine the whole milk and heavy cream, heating over medium heat until just simmering.
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FrenchVitamin E
3 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
232 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
520 mg / 1,250 mgPotassium
406 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
18 g / 20 gCholesterol
822 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and slightly thickened.
Slowly temper the egg yolk mixture by gradually whisking in the hot milk and cream, then return the entire mixture to the saucepan and cook over low heat until it coats the back of a spoon.
Remove from heat, stir in the pistachio paste, and chill the custard base in the refrigerator for at least 2 hours.
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the gelato to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
8
g20
g4
g
American