"We make gelato every day at the restaurant," says Dan Pepperell of Alberto's Lounge. "We always use local seasonal ingredients where we can, except in some instances like with Sicilian pistachio nuts – you just can't beat it."
- 200 gm pistachio nuts
- 1¼ tbsp grapeseed oil
- 375 ml (1½ cups) milk
- 60 ml (¼ cup) pouring cream
- 1½ tbsp skim milk powder
- 1 tbsp dextrose powder(see note)
- 40 gm liquid glucose
- 75 gm (⅓ cup) caster sugar
- 1Preheat oven to 180°C. For milk base, whisk ingredients continuously in a small saucepan over medium heat until it reaches 85°C (4-6 minutes). Leave to cool (1 hour).
- 2Meanwhile, roast pistachio nuts on a baking tray until lightly roasted (3 minutes). Transfer to a blender with oil and blend on high speed, scraping down sides occasionally, until a fine paste. Add cooled milk base and a pinch of salt, pass through a fine sieve and churn in an ice-cream machine, then cover and freeze until firm (about 2 hours).
Makes about 3 cups. Gelato will keep frozen in an airtight container for 2 weeks, but is best served fresh. Dextrose powder is available from vitamin supplement shops.