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Pistachio Gelato 1995 ( Italy)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.1573
Energy (kCal)1500.03
Carbohydrates (g)104.803
Total fats (g)98.0042
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely grind pistachios with 1/4 cup of the sugar in a food processor. | 2. Combine pistachios with milk, and extract in a heavy saucepot over medium heat. | 3. Bring to a low boil. | 4. Whisk in a bowl the yolks and the last 1/2 cup sugar. | 5. Gradually whisk the milk mixture into the yolk and sugar tempering. | 6. Return to saucepot over medium low heat. | 7. Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon . | 8. This should take about 8 minutes. | 9. Do not boil. | 10. Remove from heat, whisk in the colouring. | 11. Refrigerate the custard until cold, or overnight. | 12. Process now in your ice cream machine according to the manufacturers directions. | 13. Transfer to a covered container when finished. | 14. Place in freezer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pistachio 1 cup unsalted shelled 688.8 33.4191 24.7968 55.7436
    sugar 3/4 cup granulated 239.85 45.006 7.5075 3.7439999999999998
    milk 2 cups 297.68 23.3264 15.372 15.9576
    almond extract 1 teaspoon - - - -
    egg yolk 5 273.7 3.0515 13.481 22.559
    green food coloring 2 drops - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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