Gelato di Campagna with a Middle Eastern Twist

Ingredients

In this Middle Eastern adaptation of Gelato di Campagna, we incorporate saffron and pistachios to infuse the gelato with the flavors of the region. These additions give the gelato a unique twist, adding a touch of exoticism and a delightful crunch to the traditional Italian dessert. We alse have the original recipe for Gelato di campagna, 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
• 4 large egg yolks 4 large egg yolks
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/2 cup (75g) unsalted pistachios, chopped 1/2 cup (75g) unsalted pistachios, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.05g

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 and the remaining sugar until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolks, 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 10-15 minutes.
5. 5.
   Remove the saucepan from heat and stir in the saffron threads. 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.
   During the last few minutes of churning, add the chopped pistachios and continue churning until well incorporated.
8. 8.
   Transfer the gelato to a lidded container and freeze for at least 4 hours, or until firm.
9. 9.
   Serve the saffron and pistachio gelato in bowls or cones, garnished with additional pistachios if desired.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor from saffron, soak the threads in a tablespoon of warm milk for 10 minutes before adding them to the gelato mixture.
• Pistachios — Use unsalted pistachios for this recipe to control the overall saltiness of the gelato. If you prefer a stronger pistachio flavor, lightly toast the pistachios before chopping and adding them to the gelato.

Tips & Tricks

• For a creamier texture, make sure the gelato mixture is thoroughly chilled before churning.
• Experiment with different nuts such as almonds or walnuts for a variation in flavor and texture.
• If you don't have an ice cream maker, you can pour the gelato mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the saffron and pistachio gelato in small bowls or cones to fully enjoy its rich flavors. For an extra touch of elegance, garnish each serving with a sprinkle of crushed pistachios and a saffron thread.

Presentation advice

To enhance the visual appeal of the gelato, serve it in transparent glass bowls or dessert glasses. The vibrant golden color of the saffron-infused gelato and the contrasting green pistachios will create an enticing presentation.