Recipe-20-Pistachio Olive Oil Gelato
What exactly is a gelato and how is it different from ice cream you may wonder. Gelato is the Italian version of a classic ice cream and it’s made with more milk than cream, which surprisingly makes it richer and more velvety. This is a simplified version that you can whip up at home without an ice-cream maker. Made with olive oil to cut down on the saturated fats in your desserts while adding extra antioxidants, and honey instead of sugar to sweeten your day. That’s a yes from us!
Whisk in the milk, cream, and salt.
Whisk the egg yolks with the honey until they turn into a pale yellow, smooth cream.
- Pout her mixture into a heavy bottomed sauce pan and set the saucepan over medium heat, while whisking constantly for 3-5 minutes.
Remove from heat and whisk in the olive oil and the pistachio paste (or peanut butter).
- Pour into an airtight, freezer-safe container and refrigerate for 30-40 minutes.
- Stir again.
- Place in the freezer, stirring every two hours to achieve a creamy consistency for the next 4-6 hours.
- If it's too firm, thaw it in the refrigerator for 10-15 minutes before scooping and serving.
Products used in this Recipe: