Ingredients
- 113g (¼ cup) Sugar
- 4g (¾ tsp) Salt
- 2.5g (½ tsp) Perfect Gelato
- 510g (2 cups + 1 tbsp) Water
- 2 drops Polysorbate 80
- 232g (1 cup) Pistachio Fabbri Delipaste
Equipment
- Heavy Bottom Pot
- Blender
- Pacojet
Timing
Active Time: 15 Minutes
Total Time: 12 Hours
Yield
1 Quart
-
Create Gelato Base
Mix together the sugar, perfect gelato, and salt.
Pour the water into a heavy bottom pot.
Whisk the water and sprinkle in the perfect gelato mixture. Add the Polysorbate 80 at this point.
Chef Notes: The Perfect Gelato will help emulsify the ingredients and creates a creamer mouth feel. The Polysorbate 80 also emulsifies and helps retain it’s shape as it melts so it appears to melt slower.
-
Add Pistachio Delipaste & Blend
Bring the water mixture to a simmer.
Once the mixture has simmered, remove it from the heat and allow it to cool for 2 minutes.
Mix in the pistachio Delipaste and place the whole mixture in a blender and blend until smooth. About 3 minutes.
-
Freeze, Mix in Pacojet
Pour the mixture into a pacojet beaker and freeze solid. About 10 hours.
Once frozen place the beaker into a paco jet and churn for one cycle.
Scoop and serve.
Based on 1 Review(s)
6 Comments.
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Does the dairy free pistachio ice cream recipe work in a regular ice cream maker like the Cucinello 100?
Unfortunately no, this recipe was designed for the paco jet. Testing would be required to alter the recipe to be fit to make in other ice cream machines
Hello, I was looking at this gelato recipe…today is my first time here, haven’t seen your site before… I saw that you need a ‘pacojet’ to make the gelato…and I thought, OK< maybe a couple hundred dollars? Um, I don't know about you folk, but over $7000.00 for a piece of kitchen equipment isn't going to work into my budget (social security disability) anytime soon…is this site just for professional chefs or is this for home cooks as well? Truly, respectfully, I ask. Blessings!
The Pacojet is intended for professional kitchens, but we make recipes for all kinds of cooks, home enthusiasts and professionals. You can make this recipe in a Ninja Creami, which is $200. It won’t be exactly the same, but still very good.