Salty Pistachio Gelato
1 Pint
2 Hours, 30 Minutes
Easy
Salty Pistachio Gelato is what happens to pistachio when you stop treating it like a background flavor. It comes together in the Instant Pot InstantChill™ Ice Cream Maker, with chopped pistachios added late so they keep their bite.
INSTRUCTIONS
- Whisk the 1 tablespoon of cornstarch and 3 tablespoons of pistachio cream with ½ cup of the whole milk in a small bowl until completely smooth.
- In a saucepan over medium-low heat, combine the cornstarch slurry, remaining milk, heavy whipping cream, and a pinch of salt. Heat until gently simmering.
- Cook and whisk constantly for 1-2 minutes until the mixture thickens enough to coat the back of a spoon. Do not overcook.
- Remove from heat. Press plastic wrap directly onto the surface of the mixture and refrigerate for 2 hours until completely cold.
- Pour the chilled base into the InstantChill™ Mixing Bowl. Use the Gelato program, set to 22 minutes. When the gelato pulls away from the sides and has a firmer texture, open the window on the lid and add the pistachios.
- Enjoy immediately for a soft gelato, or freeze in an airtight container for 1-2 hours for a firmer scoop.
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