Gelupo's pistachio ice cream recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gelupo’ s pistachio ice cream recipe By You Magazine - May 16, 2021 Think of gelato and you’ll probably think of pistachio. It is the flavour that has become the poster figure of Italian ices, as it is so very delicious, so very ubiquitous and so very unique. Steven Joyce MAKES ABOUT 1 LITRE OR 15 SCOOPS 130g granulated or caster sugar 40g skimmed milk powder Stabiliser: 1 level tsp locust bean gum powder or 2 tbsp starch (arrowroot or cornflour) 640ml whole milk 40g glucose syrup (liquid glucose) or light runny honey 125g pure pistachio paste (see tip) 15g caster sugar 1 small pinch of salt To make the base, in a small bowl, stir the sugar, milk powder and stabiliser powder thoroughly. Put the milk and glucose or runny honey in a saucepan. Heat gently until barely simmering. Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat. Cover the pan and leave to cool to room or fridge temperature. (The base will keep for up to five days in the fridge if allowed to cool, then refrigerated immediately.) Blend the pistachio paste, sugar and salt with the base. Churn it in your ice-cream machine until fully firm. Before serving, put the pistachio gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable. TIP Finely ground, pure pistachio pastes are easily sourced online. The best pistachio gelato is made with pure Bronte pistachios, which have a particularly fine flavour and are an intense green. They grow only on one side of Mount Etna, Sicily’s famous volcano, and are excruciatingly expensive – though definitely worth it. Buy the book Our recipes are from Gelupo Gelato by Jacob Kenedy, published by Bloomsbury, price £14.99. To order a copy for £13.19 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved