Recipes: 'Gelato!'

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Get more recommendations from T. Susan Chang.

These recipes appear in Gelato! by Pamela Sheldon-Johns, Ten Speed Press, 2008.

Pistachio Gelato

Makes 1 quart; serves 4

Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance if an artificial base has been used, just by the color. If the gelato maker is using real pistachio nuts, the color will be an almost drab green. If the bin flashes a neon green, keep walking!

1 cup (6 ounces) shelled pistachios, lightly toasted

(about 12 ounces in the shell)

3 cups whole milk

3/4 cup sugar

In a food processor or coffee grinder, coarsely chop the pistachios, reserving a few whole ones for garnish.

In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerate overnight.

Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Melon Sorbetto

Melon Sorbetto

Makes 1 quart; serves 4

1/2 cantaloupe, peeled, seeded, and chopped (about 2 cups)

1 cup spring water

1/2 cup sugar

Combine all the ingredients in a blender or food processor and process until smooth. Refrigerate for at least 2 hours, or until thoroughly chilled.

Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Books Featured In This Story

Gelato!
Gelato!

Italian Ice Creams, Sorbetti, & Granite

by Pamela Sheldon-Johns and Joyce Oudkerk Pool

Paperback, 111 pages | purchase

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  • Italian Ice Creams, Sorbetti, & Granite
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