Sicilian Pistachio Gelato with Lemon Zest
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
For the Pistachio Paste
For the Lemon Zest Infusion
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
Sicilian Pistachio Gelato with Lemon Zest
Sicilian Pistachio Gelato with Lemon Zest
Serve
Serve in chilled bowls, garnished with extra lemon zest and chopped pistachios for an elegant touch.