Modernist Cuisine's How to Make Pistachio Gelato Slideshow

Steps 1-2

1. Measure the cold water into a pot.
2. Combine the sugar, tapioca starch, salt, and xanthan gum. Dry-blend the ingredients to help ensure that they are evenly distributed in the next step. 

Steps 3-5

3. Blend the dry ingredients into the water by using an immersion blender. 

4. Bring the mixture to a boil while blending constantly. 

5. Remove the pot from the heat. 

Step 6

6. Blend the pistachio butter and pistachio oil gradually into the pot until thoroughly combined using an immersion blender. 

Step 7

7. Chill the mixture over an ice bath. Whisk the mixture occasionally to help it cool evenly. 

Step 8

8. Transfer the mixture to an ice-cream machine and churn it until it thickens and freezes. 

Step 9

9. Transfer the gelato to a container, press plastic wrap onto the surface of the gelato, and seal the container. Then place it in the freezer until the gelato is firm, at least 4 hours. The plastic wrap prevents a skin from forming on the gelato. You may need to temper the gelato at room temperature slightly before serving it. 

Click here to see the Pistachio Gelato Recipe.