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  • This is part of the Ice Cream Class.

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{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-03-08T16:30:44Z","creator":null,"currently_editing_user":null,"description":"The remarkable thing about this pistachio gelato is not that it's dairy-free, but rather that eating this gelato makes you realize how little traditional pistachio gelato tastes like pistachio. The problem is that pistachio nuts (well, technically they\u2019re drupes) have a delicate aroma easily overwhelmed by the dairy flavor of cream. While producing <a href=\"http://www.amazon.com/gp/product/0982761007/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0982761007&linkCode=as2&tag=delvkitc-20\" target=blank><i>Modernist Cuisine</i></a> we decided to make a \u201cconstructed cream\u201d using pistachio oil instead of milkfat, and cane sugar instead of lactose. The idea is deceptively simple, but it took several months for our development chef Sam Fahey-Burke to dial-in the ideal blend of hydrocolloid gums together with a modern emulsifier that made it possible to create a pistachio gelato that is almost entirely water, pistachio, and sugar. \r\n\r\nThis same technique can be applied to almost any other nut, including almonds, hazelnuts, pecans, walnuts, or peanuts. Simply replace the pistachio paste with another smooth, unsweetened nut butter, and replace the pistachio oil with the flavorful nut oil of your choice.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/jHMvz4NTQFila9LuUjns\",\"filename\":\"Spumoni.jpg\",\"mimetype\":\"image/jpeg\",\"size\":344110,\"key\":\"4p5ooVfSRye4ZAZke82y_Spumoni.jpg\",\"isWriteable\":false}","forks":[],"id":202,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":74,"published":true,"published_at":"2013-03-08T16:30:44Z","show_only_in_course":false,"slug":"dairy-free-pistachio-gelato","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Dairy-Free Pistachio Gelato","transcript":"","updated_at":"2014-01-08T22:18:29Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-03-12T22:11:39Z","creator":null,"currently_editing_user":null,"description":"Spumoni is a classic Italian dessert: an ice cream layered with whipped cream, usually flavored with chocolate, cherry, and pistachio. This recipe applies new techniques to each component.","difficulty":"advanced","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/a105ih0oQNuGf0BJZ1gc\",\"filename\":\"Spumoni.jpg\",\"mimetype\":\"image/jpeg\",\"size\":344110,\"key\":\"OBHG5LubSKyAt2Do5DML_Spumoni.jpg\",\"isWriteable\":false}","id":221,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":63,"published":true,"published_at":"2013-03-12T22:11:39Z","show_only_in_course":false,"slug":"spumoni","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Spumoni","transcript":"","updated_at":"2014-01-08T23:23:17Z","yield":"4 portions","youtube_id":"DNJnUw0oQKc"}],"yield":"","youtube_id":"hioCmmdOGKM","tags":[{"id":169,"name":"Pistachio"},{"id":170,"name":"gelato"},{"id":171,"name":"dairy-free"},{"id":172,"name":"constructed cream"},{"id":200,"name":"locust bean gum"},{"id":201,"name":"Lambda carrageenan"},{"id":202,"name":"Polysorbate 80"},{"id":203,"name":"pistachio paste"},{"id":29,"name":"dinner"},{"id":152,"name":"gluten free"},{"id":175,"name":"dessert"},{"id":246,"name":"winter"},{"id":377,"name":"vegetarian"},{"id":435,"name":"summer"},{"id":479,"name":"lunch"},{"id":486,"name":"brunch"},{"id":547,"name":"holiday"},{"id":549,"name":"kid friendly"},{"id":785,"name":"spring"},{"id":870,"name":"fall"}],"equipment":[],"ingredients":[{"display_quantity":"680","note":"","quantity":"680.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"155","note":"","quantity":"155.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"7","note":"","quantity":"7.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"3.0","note":"","quantity":"3.0","unit":"g","ingredient":{"for_sale":true,"id":206,"product_url":"http://www.modernistpantry.com/product.asp?itemid=28&affid=3","slug":"locust-bean-gum","sub_activity_id":null,"title":"Locust bean gum"}},{"display_quantity":"2.0","note":"","quantity":"2.0","unit":"g","ingredient":{"for_sale":false,"id":481,"product_url":"http://www.modernistpantry.com/product.asp?itemid=80&affid=3","slug":"carrageenan-lambda","sub_activity_id":null,"title":"Carrageenan, Lambda"}},{"display_quantity":"0.8","note":"","quantity":"0.8","unit":"g","ingredient":{"for_sale":true,"id":643,"product_url":"http://www.modernistpantry.com/product.asp?itemid=389&affid=3","slug":"polysorbate-80","sub_activity_id":null,"title":"Polysorbate 80"}},{"display_quantity":"210","note":"","quantity":"210.0","unit":"g","ingredient":{"for_sale":true,"id":489,"product_url":"http://www.amazon.com/gp/product/B0074BBOJ4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0074BBOJ4&linkCode=as2&tag=delvkitc-20","slug":"pistachio-paste","sub_activity_id":null,"title":"Pistachio paste"}},{"display_quantity":"100","note":"","quantity":"100.0","unit":"g","ingredient":{"for_sale":true,"id":490,"product_url":"http://www.amazon.com/gp/product/B002C1CWCO/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002C1CWCO&linkCode=as2&tag=delvkitc-20","slug":"pistachio-oil","sub_activity_id":null,"title":"Pistachio oil"}}],"steps":[{"activity_id":202,"audio_clip":"","audio_title":"","created_at":"2014-01-08T22:18:29Z","directions":"Dry-blend the sugar, salt, locust bean gum, and carrageenan. This will make it easier to disperse the hydrocolloids into the water without clumping.\r\n\r\nWhisk the dry ingredients into the water, and then whisk in the polysorbate 80.\r\n","extra":null,"hide_number":null,"id":35491,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-08T22:18:29Z","youtube_id":"","ingredients":[{"display_quantity":"155","note":"","quantity":"155.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"7","note":"","quantity":"7.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"3","note":"","quantity":"3.0","unit":"g","ingredient":{"for_sale":true,"id":206,"product_url":"http://www.modernistpantry.com/product.asp?itemid=28&affid=3","slug":"locust-bean-gum","sub_activity_id":null,"title":"Locust bean gum"}},{"display_quantity":"2","note":"","quantity":"2.0","unit":"g","ingredient":{"for_sale":false,"id":481,"product_url":"http://www.modernistpantry.com/product.asp?itemid=80&affid=3","slug":"carrageenan-lambda","sub_activity_id":null,"title":"Carrageenan, Lambda"}},{"display_quantity":"680","note":"","quantity":"680.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"0.8","note":"","quantity":"0.8","unit":"g","ingredient":{"for_sale":true,"id":643,"product_url":"http://www.modernistpantry.com/product.asp?itemid=389&affid=3","slug":"polysorbate-80","sub_activity_id":null,"title":"Polysorbate 80"}}]},{"activity_id":202,"audio_clip":"","audio_title":"","created_at":"2014-01-08T22:18:29Z","directions":"Bring to a boil to fully hydrate the hydrocolloids.","extra":null,"hide_number":null,"id":35492,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-08T22:18:29Z","youtube_id":"","ingredients":[]},{"activity_id":202,"audio_clip":"","audio_title":"","created_at":"2014-01-08T22:18:29Z","directions":"Pour the hot syrup into a large blender pitcher, and carefully blend in the pistachio paste and pistachio oil. \r\n\r\nContinue blending until the mixture no longer becomes any lighter in appearance, which indicates the emulsion is as fine as the blender can achieve. \r\n\r\nTIP: The emulsification is best done hot to help form finer oil droplets. Small oil droplets, in conjunction with a well-chosen emulsifier like polysorbate 80, result in a more stable emulsion that will churn better. \r\n\r\nHowever, blending hot liquids can be dangerous. Start the blender slowly, with a loose-fitting lid, to avoid a steam explosion.","extra":null,"hide_number":null,"id":35493,"image_description":"Blending pistachio paste and oil to make a dairy-free pistachio gelato.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/EShHjg7MQla08Jqx6QJ7\",\"filename\":\"Blender Pistachio Gelato.jpg\",\"mimetype\":\"image/jpeg\",\"size\":357424,\"key\":\"EdZEwcaQRMCZKjUvJbUm_Blender Pistachio Gelato.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-08T22:18:29Z","youtube_id":"","ingredients":[{"display_quantity":"210","note":"","quantity":"210.0","unit":"g","ingredient":{"for_sale":true,"id":489,"product_url":"http://www.amazon.com/gp/product/B0074BBOJ4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0074BBOJ4&linkCode=as2&tag=delvkitc-20","slug":"pistachio-paste","sub_activity_id":null,"title":"Pistachio paste"}},{"display_quantity":"100","note":"","quantity":"100.0","unit":"g","ingredient":{"for_sale":true,"id":490,"product_url":"http://www.amazon.com/gp/product/B002C1CWCO/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002C1CWCO&linkCode=as2&tag=delvkitc-20","slug":"pistachio-oil","sub_activity_id":null,"title":"Pistachio oil"}}]},{"activity_id":202,"audio_clip":"","audio_title":"","created_at":"2014-01-08T22:18:29Z","directions":"Chill the gelato base over an ice bath until cold. \r\n\r\nOnce cold, the ice cream base can be prepared using a PacoJet (as shown here), or churned with available ice cream equipment.\r\n\r\nTECHNIQUE: <a href=\"http://www.chefsteps.com/activities/liquid-nitrogen-churned-ice-cream\" target=\"blank\">How to churn ice cream with liquid nitrogen</a> in a stand mixer","extra":null,"hide_number":null,"id":35494,"image_description":"Preparing dairy-free pistachio gelato with a PacoJet.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/CIk56v9T0mMO2RiU5VGX\",\"filename\":\"Scooping Pistachio Gelato.jpg\",\"mimetype\":\"image/jpeg\",\"size\":338877,\"key\":\"h8HdetK8S16etalVxHPK_Scooping Pistachio Gelato.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-08T22:18:29Z","youtube_id":"","ingredients":[]}]}