Pistachio Gelato

Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance f 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! Monica Marcheschi
1 C (6 oz) shelled pistachios (12 0z in the shell)
3 C whole milk
¾ C sugar
In a food processor or coffee grinder, grind the pistachio to a fine powder, 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 refrigerated 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. Makes 1 quart; serves 4

Peach ice cream

Peach Ice Cream

6 eggs beaten
3 1/2 cups sugar
10 peaches chopped
4 cups heavy cream
2 cups 1/2 & 1/2
2 tsp vanilla
3/4 tsp salt

Mix together and put in maker as directed.

Chocolate Ice cream

Chocolate Ice Cream
>> Yield: 1 quart
>>
>> 8 ounces bittersweet chocolate
>> 1 1/2 cups whole milk
>> 1 1/2 cups heavy cream
>> 3/4 cup granulated white sugar, (5 1/4 ounces)
>> 4 large egg yolks
>> 1 teaspoon vanilla extract
>>
>> Directions:
>>
>> 1. In a medium heatproof bowl set over a pan of almost-simmering
>> water, melt the chocolate, stirring occasionally, until smooth. Set
>> aside to cool.
>>
>> 2. Meanwhile, position a strainer over a medium bowl set in a larger
>> bowl containing ice water. Heat the milk, cream, and 1/2 cup of the
>> sugar in a medium saucepan over medium heat, stirring occasionally to
>> dissolve the sugar, until steam appears and the milk is warm (about
>> 175 degrees), about 5 minutes. While the milk is heating, beat the
>> yolks and remaining 1/4 cup sugar in a medium bowl until combined and
>> pale yellow. Add the melted chocolate and beat until fully
>> incorporated.
>>
>> 3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at
>> a time, until combined. Whisk the milk-yolk mixture into the warm
>> milk
>> in the saucepan; set the saucepan over medium heat and cook, stirring
>> constantly with a wooden spoon until steam appears, foam subsides,
>> and
>> the mixture is slightly thickened or an instant-read thermometer
>> registers 180 to 185 degrees. (Do not boil the mixture, or the eggs
>> will curdle.) Immediately strain the custard into the bowl set in the
>> ice bath; cool the custard to room temperature, stirring it
>> occasionally to help it cool. Stir in the vanilla, then cover and
>> refrigerate until an instant-read thermometer registers 40 degrees or
>> lower, at least 3 hours or up to 24 hours.
>>
>> 4. Pour the custard into the ice cream machine canister and churn,
>> following the manufacturer’s instructions, until the mixture
>> resembles
>> soft-serve ice cream. Transfer the ice cream to an airtight
>> container,
>> press plastic wrap flush against the surface, cover the container,
>> and
>> freeze the ice cream until firm, at least 2 hours. (The ice cream
>> will
>> keep for up to 2 days.)
>>
>> Judging Custard
>> Custard is thick enough when a line drawn through it on the back of a
>> spoon holds for several seconds.
>>
>> Notes:
>>
>> My favorite high-quality bittersweet chocolate is Callebaut from
>> Belgium.