Italian · Dessert
Pistachio Gelato
A lightened no-churn pistachio gelato that swaps most of the cream for skim milk and Greek yogurt, keeping the nutty, milk-forward flavour of the classic Sicilian scoop while folding in just enough whipped cream to stay soft-set straight from the freezer.
$1
15 minsPrep
8 minsCook
383 minsTotal
MediumLevel
Nutrition per serving
211Calories
6.8gProtein
12.8gFat
17.8gCarbs
13.1gSugar
1.1gFiber
144mgSodium
24mgChol
5.6gSat Fat
269mgPotassium
141mgCalcium
0.4mgIron
0.5mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Pistachio-flavored milk
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch into 2 tablespoons of the cold skim milk to form a smooth slurry.
2
Heat the remaining skim milk with the sugar and ground pistachio in a small saucepan over medium heat, stirring until the sugar dissolves and the milk is steaming, about 4 minutes.
3
Whisk in the cornstarch slurry and continue cooking, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes; do not let it boil hard.
4
Remove from heat, stir in the vanilla extract and salt, then pour into a bowl and press cling film directly onto the surface. Chill in the refrigerator for at least 2 hours, until completely cold.
5
Blitz the chilled pistachio base briefly in a blender to smooth out any lumps, then whisk in the greek yogurt until fully combined.
6
Whip the heavy cream to soft peaks and gently fold it through the pistachio base in two additions, keeping as much air in as possible.
7
Transfer to a small freezer-safe tub, cover, and freeze for at least 4 hours or until firm, stirring once with a fork after the first hour to keep the texture smooth.
8
Scoop into chilled bowls to serve, two scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g skim milk
- 0.2 oz6g cornstarch
- 0.5 oz14g sugar white
- 0.7 oz20g finely ground pistachio
- 1.4 oz40g full-fat, whisked smooth greek yogurt
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
