I made the pistachio gelato by Modernist Cuisine.
Here are the ingredients:
There's no milk or eggs in this recipe! Nothing to get in the way of full-on pistachio flavor.
I start by adding the lambda carrageenan and the locust bean gum to water. Locust bean gum and lambda carrageenan are what's know as hydrocolloids. They will thicken the gelato without having to add eggs, and no, locust bean gum is not made from locusts.
Once the water is thickened, I added it to a bowl. and then everything else went in.
And then it was time to blend.
The whole mixture is cooled over ice.
Starting to look good already! Once the mixture has cooled down, it needs to fully chill in the fridge.
And then when it's gelato o' clock... we churn!
Just might be the best pistachio gelato ever.
Related links and posts:
- The original Modernist Cuisine recipe can be found here
- ChefSteps has a snazzy looking video here
- David Lebovitz has a great looking version of pistachio Gelato, made using a more traditional method here
- Go get some of the Fiddyment Farms Pistachio Paste here
- You can read more about the "Trio of Oils" from Trader Joe's here
- Wondering where you can find the thickeners from this recipe? Get 'em here and here
Oh! I was looking for someone who actually did try this.
ReplyDeleteI don't like the traditional pistachio ice cream with the milk and cream that masks the pistachio flavor.
I made this recipe a couple of weeks ago, but wasn't happy with it.
My implementation differs from your implementation in the following ways:
1. I also added 1.3 grams of silk gel from special ingredients which is Mono and Diglycerides of fatty acids, Sorbitol and Flavouring.
2. I couldn't find pistachio oil and I used soybean oil, which is mostly flavorless. I know it sounds stupid on hindsight.
The final result was not good.
It was:
1. Too sweet.
2. Too hard, brittle, if I can say that about gelato, it felt that it needed some fluffiness.
3. The flavor profile was not satisfying, while the pistachio was there, something was wrong.
So next time I will do the following:
1. Use pistachio oil to improve on the flavor.
2. Add more salt to improve on the flavor.
3. Replace some of the sugar with dextrose (30% less sweet than sugar) to improve on the sweetness.
4. Replace some of the sugar with inverted sugar (actually, a blend of fructose and dextrose) to improve on the brittleness.
5. Add some very fine grind pistachio paste I just bought.
I will let you know how it went.
Did you have success on first try?
Thanks!