Pistacchio Gelato with Olive Oil and Fleur de Sel

Editor
Gelato di Pistacchio con Olio e Sale
Pistacchio Gelato with Olive Oil and Fleur de Sel
Laurie Frankle

This gelato is rich, robust and and creamy. Served with a drizzle of good olive oil and a sprinkle of fleur de sel, it is the ultimate dessert. This recipe is courtesy of Rolando Beramendi, author of Autentico.

5
Servings
408
Calories Per Serving
Deliver Ingredients

Notes

q.b. stands for quanto basta which, in Italian,  means "as much as is needed" or "as much as is enough"

Ingredients

  • 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

Directions

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)

Nutritional Facts

Total Fat
14g
21%
Sugar
63g
N/A
Saturated Fat
7g
33%
Cholesterol
241mg
80%
Protein
10g
19%
Carbs
64g
21%
Vitamin A
168µg
19%
Vitamin B12
1µg
21%
Vitamin B6
0.1mg
7.2%
Vitamin D
4µg
1%
Vitamin E
0.7mg
3.4%
Vitamin K
1µg
2%
Calcium
250mg
25%
Fiber
0.4g
1.5%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
0.8mg
4.7%
Magnesium
28mg
7%
Monounsaturated
5g
N/A
Niacin (B3)
0.2mg
1%
Phosphorus
252mg
36%
Polyunsaturated
1g
N/A
Potassium
304mg
9%
Riboflavin (B2)
0.5mg
26.6%
Sodium
632mg
26%
Sugars, added
53g
N/A
Thiamin (B1)
0.1mg
8.6%
Zinc
1mg
9%