Embedded Files
Prep time: 5 min
Cook time: 24 hour
Yield: 4
Servings: 4
Servings: 1 - 50 gram
Made with Ninja Creami
NOTE: If your freezer is set to a very cold temperature, the gelato may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.
Small Saucepan
Whisk
Rubber Spatula
Instant-Read Thermometer
Fine-Mesh Strainer
Ingredients
3 large egg yolks
1/3 cup Homemade pistachio crème
2 tbsp pistachio syrup
1 1/2 tbsp agave syrup
3/4 cup heavy cream
3/4 cup unsweetened almond milk
MAKE IT DAIRY-FREE: Use vegan cream cheese for cream cheese, unsweetened coconut cream for heavy cream, and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients.
MAKE IT LITE: Use ¼ cup (50 g) + 1 tablespoon organic brown coconut sugar for light brown sugar. Process on LITE ICE CREAM program.
Direction
STEP 1
Place egg yolks, pistachio spread, syrup in a small
sauce pan and whisk until fully combined.
STEP 2
Add heavy cream and milk to saucepan and stir to combine.
STEP 3
Place saucepan on stove over medium heat, stirring constantly with a rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
STEP 4
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi™. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
STEP 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
STEP 6
Select GELATO.
STEP 7
When processing is complete, add mix-ins or remove gelato from pint and serve immediately.
Page updated
Google Sites
Report abuse