Raw shelled pistachios produce a remarkable base for creating the real, authentic feel and taste of creamy, rich gelato. Some culinary chemistry is involved, so follow the steps carefully, measure the ingredients with precision and the rewards will be great.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Makes 4 cups
Begin with 3 cups of raw shelled pistachios. Spread them onto a sheet pan and place in a 250° F oven for 10-15 minutes, just until the nuts are hot.
Immediately transfer the nuts in batches to a high speed blender. Blend until very ground or almost powdery.
Use this form of the pistachios to measure 1 1/3 cups. Place that measurement back into the food processor with half the water and blend to a paste, set aside.
Place the remaining water, sugar, arrowroot, xanthan gum and salt in a medium pot and bring to a simmer, stirring continuously. Cook for 1-2 minutes and transfer this mixture to a high-speed blender.
Add the pistachio paste and pistachio oil to the blender. With a wet towel over the top of the blender process on high until very smooth.
Transfer the mixture to a shallow dish and freeze until solid. Cut this pieces into small chunks and place into a food processor. Process the pieces until the mixture is smooth again and then transfer to a sealed container to be stored in a freezer for up to 2 weeks.