Sicilian Pistachio Gelato with Lemon Zest

Name: Sicilian Pistachio Gelato with Lemon Zest
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Dessert
Ingredients: 2 cups whole milk; 1 cup heavy cream; ½ cup granulated sugar; 1 tablespoon corn syrup; 1 ½ cups shelled pistachios; ¼ cup powdered sugar; 2 tablespoons water; Zest of 2 lemons; 1 tablespoon lemon juice

A refreshing Italian dessert with a tangy twist

Delight in this creamy Sicilian pistachio gelato enhanced with a hint of fresh lemon zest, offering a perfect balance of nutty sweetness and citrusy brightness.

4 h 30 min
6
Intermediate

Ingredients

For the Gelato Base

2 cups whole milk

1 cup heavy cream

½ cup granulated sugar

1 tablespoon corn syrup

For the Pistachio Paste

1 ½ cups shelled pistachios

¼ cup powdered sugar

2 tablespoons water

For the Lemon Zest Infusion

Zest of 2 lemons

1 tablespoon lemon juice

Preparation

Preparing the Pistachio Paste

Toast pistachios

Toast the pistachios in a pan over medium heat until fragrant.

Grind to paste

Let them cool, then grind to a fine paste in a food processor.

Blend with sugar and water

Add powdered sugar and water; blend until smooth.

Infusing the Gelato Base

Heat ingredients

Heat milk, cream, sugar, and corn syrup in a saucepan over medium heat until warm.

Do not let the base come to a full boil; it should only simmer.

Incorporate pistachio paste

Stir in the pistachio paste until fully incorporated.

Infuse with lemon

Add lemon zest and juice, simmering gently for 5 minutes.

Chill the mixture in the refrigerator overnight for best results.

Cooking Process

Gelato Base Heating

Warm the base without boiling to preserve the creaminess.

Pistachio Paste Incorporation

Mix until no lumps remain for a smooth texture.

Zest Infusion

Ensure zest is finely grated to seamlessly integrate the flavor.

Plating & Serving