Pistachio Gelato

Today I made pistachio gelato in my new favorite toy.  I’m becoming really good at cranking out ice cream although my sorbet skills have yet to develop.  Today’s output was definitely in the upper tier of what I have made so far, up with the butter pecan.  This was the first recipe I wanted to make when I originally got the machine, but sadly we can’t find anywhere in Stevens Point that sells unshelled, unsalted pistachios.  They all at least have salt, and most still have the shells.  Julie ended up ordering some for me from the internet and they came today.  Cue many inappropriate nut jokes!

I did get a kick out of the fact that the giant bag full of nuts (ha!) had a big warning on the back about them being produced in a factory that also handled nuts.  Seems kind of obvious to me.

The overall output was awesome.  The recipe didn’t make quite as much as I would have liked, but it was super creamy and had the greatest, fresh pistachio flavor of any pistachio gelato we’ve had.  This was always one of our favorite treats in Seattle.  Every time we ordered pizza we would tack on a pint of pistachio gelato, and this new stuff I made is even slightly better than what we used to get, which I didn’t think was possible.  The only thing I left out of the recipe was the green food coloring.  It just didn’t feel right to artificially color the gelato, even if it did kind of come out light soupy green.