I’m gonna cut to the chase and be brutally honest here. If you’re ever traveling to Northern Italy and really want gelato… spare yourself and go somewhere off the beaten path for it. You will be glad you did. Because quite frankly in my opinion, there isn’t a memorable gelato that’s easy to find. In the Southern regions, sure. But that’s a different story. I’m sure a few would disagree and that’s totally fine…
When I think of gelato, it’s not only about it being smoother and rich in flavor in comparison to the standard ice creams. You’d be surprised that the main difference really is less air mixed into the ingredients. A true gelato, one can again argue is made with just whole milk. No heavy creams necessary. And most importantly using REAL flavors. Not artificial flavors. In this case you will be using true pistachio paste. It’s super nutty, robust similar to almond paste (not to be confused with marzipan!) and possess it’s own unique sweetness. Too much pistachio paste can be immediately overwhelming to the palate leaving a very bitter taste.
And because you’re using true ingredients, there are times where you’ll come across a can of pistachio paste that may leave your gelato a little on the bitter side. But if you love pistachio… it won’t bother you one bit. Oh! And not to forget to mention, it’s not gonna be bright almost fluorescent green that you’re used to seeing either. Lets just say, when you have the real deal you may carry a guilty conscience if you stray out of laziness by eating the cheapy store bought stuff.
In a small bowl take about a ¼ cup of the milk with the cornstarch and mix together until the cornstarch is dissolved.
In a medium saucepan, heat the rest of the milk and sugar until it almost starts to boil. Then stir in the cornstarch mixture. Simmer for about 3 minutes constantly stirring. Remove from heat and pour into a bowl. Chill in the refrigerator overnight.
Whisk the pistachio paste and lemon juice in with the chilled mixture until everything is smooth.
Lastly, freeze the gelato in your ice cream machine according to the manufacturer’s directions. Usually it’s about 20 minutes give or take.
The last minute before it’s done put the chopped pistachios into the ice cream machine. The end result should be creamy and soft.
If you want a more stiff texture to the gelato then place it into a container and freeze for an hour before serving.