SUNDAY DESSERT #26: Pistachio Gelato
COUNTRY OF ORIGIN: Italy š®š¹
DIFFICULTY LEVEL: Easy
INSPIRATION: Summer=Gelato. It's that simple. š¦š
RECEPTION/COMMENTARY: Gelato is such a creamy delight! I personally prefer it to ice cream. If you've never had it before, I highly recommend trying it. (Side note: you know you've found an authentic gelaterĆa when the colors of the gelato aren't excessively "bright". Pistachio, for instance, should be a brownish-green. A bright green would indicate the use of dye and is not truly Italian.)
There are 3 main differences between gelato and ice cream. First, gelato is made with milk instead of cream which gives it a lower overall fat content. Second, gelato is churned at a lower speed than ice cream which means less air is getting into the mixture. Less air means more creamy and dense texture! Yum! Lastly, gelato is served at a warmer temperature (think soft serve) so it adds to the soft, silky smoothness in it's taste and texture that is hard to resist. Sounds amazing, no? Get yourself a good ice cream maker, make a custard base, then let the machine do the work. I made my favorite gelato flavor, pistachio, and served it with homemade pizzeles. But you can do any flavor you fancy! Wow! What a Sunday treat! 10/10.
WOULD I MAKE IT AGAIN? Yes! With different flavors!
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