Filter
Top Products
22
GELATO
PISTACHIO GELATO –
MILK BASED ICES
INGREDIENTS
1 x 125g pkt pistachios, shelled
3 x 60g eggs or 4 egg yolks
½ cup caster sugar
600ml milk
METHOD
1. Blend pistachios in a food processor
until smooth.
2. Beat eggs and sugar until pale and
creamy.
3. Combine pistachios, egg mixture and
milk in a large jug, blend until well
combined.
4. Refrigerate mixture for at least 2 hours.
5. Attach the scraper paddle and thermal
ice cream bowl to the planetary mixer.
Set the mixer to Fold/Kneading setting,
attach splash guard and pour the chilled
gelato mixture into the bowl. Churn
mixture for 10 minutes or until desired
consistency is reached.
Best eaten immediately and served with
chopped white chocolate.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
PASSIONFRUIT GELATO
INGREDIENTS
3 x 60g eggs or 4 egg yolks
½ cup caster sugar
1 x 120g can passionfruit or fresh pulp
600ml milk
METHOD
1. Beat eggs and sugar until pale and
creamy.
2. Combine passionfruit, egg mixture
and milk in a large jug, whisk until well
combined.
3. Refrigerate mixture for at least 2 hours.
4. Attach the scraper paddle and thermal
ice cream bowl to the planetary mixer.
Set the mixer to Fold/Kneading setting,
attach splash guard and pour the chilled
gelato mixture into the bowl. Churn
mixture for 10 minutes or until desired
consistency is reached.
Best eaten immediately and served with.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.