Friday, August 26, 2011
According to Gudiya, I am a picky eater. Wasn't there a time when mothers used to complain about it? ;-) Anyways, Gudiya's complaint is mainly about my pickiness about her most favorite food - Ice-Cream! It's true. I am extremely fastidious about ice-cream. I generally check the ingredients and if it contains eggs, it just puts me off. My favorite ice-cream is still Naturals, Mumbai and Indian Kulfi. I do not like too artificial flavors.
In America, I love Gelattos - Italian ice-creams. They have different flavors like lavender & rose. My most favorite ice-cream shop is Ferrara in NYC. They serve the best pistachio ice-cream ever. Now, I do not know if they add eggs or not. But I do like it. Ferrara is located in the little italy - Italian neighborhood. You hear the servers speaking Italian - Bon Giorno! They have an ice-cream cart right outside their equally famous bakery and restaurant. They serve many different flavors. But pistachio is my most favorite. Hence, whenever I spot a Pistachio ice-cream recipe, I immediately try it. I have tried Ms. Gourmet's Pistachio Rose icecream when Nupur had blogged about it.
I bought Saveur Magazine Desserts booklet for 10 cents at a garage sale because it had a recipe of pistachio gelatto - with a note that southern Italian gelatto ice-creams are lighter than its more eggy northern Italian counterparts. So they do not have eggs in it. Hurray! Now, that's what I like.
4 cups milk (preferably organic whole milk)
1 cup sugar
3 tbsp cornstarch
2 cups shelled, unsalted pistachios, finely ground in a spice mill or food processor
1. Bring 3 cups of the milk to a simmer in a saucepan over medium heat. Remove from the heat.
2. Meanwhile, combine remaining milk with sugar and corn starch in a bowl. Stir into hot milk
3. Return the saucepan to heat and cook, stirring till the mixture thickens slightly about 8 - 10 minutes
4. Add pistachio powder to hot milk mixture. Stir. Allow to cool. Cover with a plastic wrap and refrigerate overnight
5. Strain the mixture through a fine sieve, pressing ground pistachios with the back of a wooden spoon.
6. Process the sieved custard in an ice-cream maker according to the manufacturer's instructions.
1. The magazine says to discard the pistachios which remain in the sieve. I have frozen them and will reuse them later.
2. Use unsalted pistachios for this recipe.
3. Since this recipe does not have heavy cream or eggs, do use whole milk.
Saveur Magazine's Desserts booklet (30 pages booklet)