It's summer and there is nothing better, in my mind than Gelato any day or time or the week. If you have ever been to Italy I am sure you know what Gelato is, for those who don't know your about to learn what you have been missing out on. Gelato is basically the Italian version of ice cream. The main difference between the two is simply that ice cream is more airy. This makes gelato more dense and more creamy and delicious if you ask me. So go ahead and try this recipe it is simple to make all you need is an ice cream maker. Please note this recipe does not yield a large amount so if you are planning to feed more than about 4 people you may want to double the recipe.
The Recipe:
Gelato
3 oz white chocolate, broken into pieces
3 tablespoons sugar
1/2 cup whole milk
Pistachios
1 tablespoon warm water
1/4 teaspoon fine sea salt
2 tablespoons shelled unsalted pistachios, roughly chopped
For the Gelato:
Put chocolate and sugar in a medium bowl. In a small saucepan, combine cream and salt; heat just to a boil, then remove from heat and and pour over chocolate. Stir until chocolate has dissolved and custard is combined, then stir in milk. Chill custard in refrigerator, covered, until very cold, at least 4 hours or overnight. Freeze custard in an ice cream maker.
For Pistachios:
Heat oven to 275 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine water and salt; stir to dissolve salt. Add nuts and stir to combine. Spread mixture on a prepared baking sheet and bake, stirring once halfway through, until nuts are dry and lightly golden, about 20 minutes. Transfer to wire rack and cool completely. Stir nuts into ice cream when it is done in the ice cream maker. Enjoy! (I ate mine over chocolate brownies.)
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