جيلاتو بالفستق الحلبي

Italian 30 Mins Prep · 5 Mins Cook

1. Bring a small pot of water to a boil.
2. Add the shelled pistachio nuts and simmer for two minutes. Drain and rinse the nuts under cold water to cool them completely. Dry the nuts with paper towels and remove any leftover skins.
3. Place the nuts in a blender then add 130g of sugar. Pulse until the nuts are finely ground, stopping from time to time to scrape down the bowl.
4. Add 125ml of milk and process until the mixture is smooth and creamy. Set aside.
5. Heat the remaining milk in a pot and bring to a gentle simmer.
6. In a large bowl, whisk the cream, 160g of sugar and corn starch together then add the hot milk while whisking. Return the mixture to the pot and cook until thickened – approx. 2 minutes. Allow to cool to room temperature, then refrigerate for a few hours, or preferably overnight – it must be very cold.
7. Whisk the pistachio paste into the mixture. Strain the mixture then pour into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Stop the machine when the gelato is thick and icy but still easily scoopable.
8. Place in a freezer-proof container and freeze until firm.
9. Gelato is best enjoyed a day or two after making.

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