italian Recipes
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| Ingredients |
| 1 |
Milk |
2 cups |
| 2 |
Salt |
1/8 teaspoon |
| 3 |
Egg yolks |
4 |
| 4 |
Lemon peel, grated |
1/2 teaspoon |
| 5 |
Sugar |
1/2 cup |
| 6 |
Pistachio paste |
1/4 cup |
| 7 |
Sicilian pistachio |
for garnish |
| Method |
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In a saucepan, heat the milk and lemon peel to a simmer and then turn off the
heat. Allow the flavors to infuse for 10-15 minutes. In a meanwhile, whisk the
yolks with sugar and salt, till very light in color and fluffy. Whisk in the hot
milk and return the mixture to the heat. Cook carefully until it thickens, then
immediately add the pistachio paste and whisk well. Pour the custard base into
a new container and cool it in an ice bath. Serve.
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| Servings - 5 |
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| Introduction
of the dish |
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A rich, rather decadent, and thoroughly nice gelato. The
addition of pistachio nuts makes it even tastier.
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