I’m starting to get the feeling that it’s time to travel again… and this pistachio ice cream takes me right back to Italy. Last year I destroyed myself on gelato (while in Rome, right?). I know everyone has their favorite spots, but I visited Giolitti every single day, and sometimes twice in a day. I somehow convinced myself that lactose intolerance can’t possibly exist in Italy…
And I paid the price for my delusion, but enjoyed every bite nonetheless.
For this at-home version, we used coconut milk instead of dairy. We tried this version using cornstarch in place of eggs and it turned out super creamy & nutty & delicious.
David Lebovitz’ Pistachio Gelato Recipe
I subbed in coconut milk (full fat) for the whole milk (makes it vegan).
Heidi’s Sweet Pistachio Butter
We made 1/2 of the recipe, with pistachios only. We used it in place of the pistachio paste David calls for in his gelato recipe. Ours was on the chunky side, so we blended all of the ice cream ingredients together before putting it in the ice cream maker.
Topped it with crushed pistachios and chocolate chips.