q.b. stands for quanto basta which, in Italian, means "as much as is needed" or "as much as is enough"
- 4 Cups whole milk
- Pinch of fine sea salt, plus more to serve
- 6 large egg yolks
- 1 1/4 Cup sugar
- 2 Cups toasted and ground Sicilian pistachios, plus more whole toasted pistachios for serving
- q.b. basil leaves
- q.b. fleur de sel
- 1 small bar bittersweet chocolate, grated on a Microplane
Fill a large bowl with ice and water. Then, in a small saucepan, warm the milk over medium heat until it is almost at a boil. Whisk in the sea salt and remove from the heat.
Place the egg yolks and sugar in a separate large high-sided saucepan and whisk vigorously until the mixture is pale yellow and fluffy, about 2 minutes. Whisking continuously, pour the warm milk into the egg mixture and place over medium-low heat. Switch to a wooden spoon and stir the custard continuously until it thickens enough to coat the back of the spoon, 7 to 10 minutes.
Strain the custard through a fine-mesh sieve into the bowl. Add the pistachios, stirring continuously, until the color of the gelato turns from white to gray. (Pistachio gelato is not green, but gray!) Set into the prepared ice bath and stir until cooled. Remove from the ice bath, place a piece of plastic wrap directly on top of the custard base, and refrigerate for at least 6 hours and up to overnight.
Follow the instructions on your ice cream or gelato maker and churn until the gelato is thick. Transfer to a stainless-steel container and freeze until firm.
When it’s time to serve the gelato, I set the following on the counter:
1. The gelato with a gelato scoop and a glass of warm water
2. A bottle of robust extra-virgin olive oil
3. A bowl of basil leaves
4. A bowl of warm toasted pistachios
5. Fleur de sel
6. A bar of bitter chocolate and a Microplane
Make sure to serve a small scoop in each bowl, with a generous drizzle of grassy, green olive oil, and just a bit of the basil, pistachios, salt, and bitter chocolate.
Recipe excerpted with permission from Autentico by Rolando Beramendi (St Martin’s Griffin, 2017)