Put 1 1/2 cups pistachios in a bowl and cover completely with water, soak
for 1 – 8 hours. Drain and rinse pistachios in a strainer under cold running
water until the water runs clear.
Chop the remaining 1/2 cup pistachios with the salt in a food processor
until it resembles coarse crumbs. Set aside.
Put the soaked pistachios in a blender with 2 1/4 cups of water. Process
for 2 – 3 minutes or until the mixture is very smooth. It should be the consistency
of very heavy cream. If too thick, add a little more water and blend. Take 1/2
cup of the pistachio cream and mix with the cornstarch until completely blended.
Pour the rest of the pistachio cream into a large saucepan, combine with
the chopped pistachios and sugar and cook over medium-high heat until it just
starts to boil. Add in the cornstarch mixture and cook for 1 minute, stirring
constantly. The mixture should be the consistency of pudding. Take off the heat
and stir in the lemon juice. If you want the color a little greener, stir in
some green food coloring drops, a few drops at a time, until if becomes the
desired shade of green.
For a smooth gelato, push the mixture through a strainer into a bowl or
for a chunkier texture just scrape the mixture into a bowl. Top with a piece
of plastic wrap placed directly onto the surface to prevent a skin from forming.
Let the mixture cool to room temperature then refrigerate for about 2 hours
or until cold.
Put mixture into an ice cream machine and process for 20 – 25 minutes or
according to the manufacturer's instructions.
Can be eaten immediately or stored in the freezer in an airtight container.
Take out of freezer for about 5 minutes to soften before serving.
Yield: 1 quart | Prep time: 15 min | Total time: 8 hr
If you make this recipe with salted pistachios, leave the additional salt out
of the recipe.
Recipe by Carol Kicinski.
Recipe and photo credit: Western Pistachio Association