I will admit that there is not a lot of green food when it comes to desserts. Also, the color green may not look very appealing...which is why it took me so long to try avocados or guacamole. Even though this may look like guacamole, it is ice cold gelato that has a rich flavor of pistachios that stems from pistachio paste. As an added indulgence, bits of white chocolate are included for crunch and flavor.
Outside of the crunch from the white chocolate curls, it has the smooth texture that is synonymous with frozen gelato. The recipe itself has the bonus of not requiring a lot of ingredients or a lot of effort. One component has to chill overnight and the freezing the next day takes time, so plan in advance.
So if you are ready for a smooth taste of pistachio and white chocolate, proceed below.
Pistachio White Chocolate Gelato
adapted from David Lebovitz
Ingredients
4 cups of milk
14 oz pistachio paste
4 tbs cornstarch
2/3 cup sugar
few drops of lemon juice
2/3 cup white chocolate curls
Fill a bowl with 1/2 cup of milk and the cornstarch. Stir so the cornstarch dissolves into the milk. Set aside. Pour the rest of the milk into a saucepan and add the sugar. Place over medium high heat and stir. Let the mixture heat up to a strong simmer. Prior to the boiling point, stir the cornstarch milk mixture again and pour into the saucepan with the sugar and milk. Let cook for 3 minutes, stirring all the while.
Remove from heat and pour into a heatproof bowl. Let cool for 15 minutes. Then cover and place in the refrigerator to chill overnight.
The next day, combine the chilled mixture with pistachio paste and a few drops of lemon juice. Once thoroughly mixed, add to the ice cream machine and follow instructions. Halfway through the process add the white chocolate curls and churn the mixture more to blend. After completing manufacturer's instructions, transfer gelato to a bowl and cover. Place in freezer and chill until desired consistency is achieved.
**LAST YEAR:Port Cherry Coffeecake**
