Lesotho-style Pistachio Gelato

Ingredients

This Lesotho-style Pistachio Gelato incorporates the culinary influences of Lesotho by using locally sourced ingredients and techniques. It adds a touch of Lesotho's unique flavors and cultural heritage to the traditional Italian gelato, resulting in a distinctively delicious frozen dessert. We alse have the original recipe for Gelato al pistacchio, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1/2 cup (120g) pistachios, shelled and finely ground 1/2 cup (120g) pistachios, shelled and finely ground
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• A pinch of salt A pinch of salt

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 18g (total), 10g (saturated)
• Carbohydrates: 30g (total), 25g (sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, cream, and half of the sugar. Heat over medium heat until it reaches a gentle simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. 5.
   Remove the saucepan from heat and stir in the ground pistachios and vanilla extract. Allow the mixture to cool to room temperature.
6. 6.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
7. 7.
   Once the gelato reaches a soft, creamy consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
8. 8.
   Serve the Lesotho-style Pistachio Gelato in bowls or cones and enjoy!

Treat your ingredients with care...

• Pistachios — Ensure the pistachios are finely ground to achieve a smooth texture in the gelato. You can grind them in a food processor or use a mortar and pestle.

Tips & Tricks

• For an extra burst of flavor, sprinkle some crushed pistachios on top of the gelato before serving.
• If you prefer a smoother texture, strain the gelato mixture before churning to remove any pistachio bits.
• Experiment with adding a hint of cardamom or cinnamon to enhance the aromatic profile of the gelato.
• To prevent ice crystals from forming, press a layer of plastic wrap directly onto the surface of the gelato before freezing.
• If you don't have an ice cream maker, you can still make this gelato by pouring the mixture into a shallow dish and freezing it. Stir the mixture every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Lesotho-style Pistachio Gelato in small bowls or cones to fully savor its creamy texture and nutty flavors. Garnish with a sprinkle of crushed pistachios for an added visual and textural appeal.

Presentation advice

For an elegant presentation, scoop the gelato into individual serving dishes and drizzle a touch of honey or melted dark chocolate over the top. Garnish with a whole pistachio or a mint leaf for a pop of color.