Tag Archives: gelato

More Food Porn: Pistachio Gelato on a Brioche

I’ve been in Palermo for only a day and a half, and one thing is readily apparent. The city is a awash in contrasts. And far too many to list here on a brief Internet connection.

So, whilst I wait for a locations that have a better connection to the Web, I leave you with this bit of temptation – Pistachio Gelato. I promise a full report of what is going on in the not too distant future.

IMBB #16 – Eggs! Gelato!


I actually debated what I was going to make for this go around of is My Blog Burning, especially since fellow Seattle-ite, Viv (from Seattle Bon Vivant) was doing the hosting. You see, us Pacific Northwest folks gotta stick together.

But what dish to make? Eggs Benedict seemed like the perfect dish, as it requires eggs in two forms (both poached and in the Hollandaise sauce. But Hollandaise sauce and I are not on speaking terms at the moment.

Frittatas? Ehh… they’re okay, but not exactly difficult to pull off, nor are they exotic enough for this go around. Much like Winnie the Pooh, I could be heard muttering to myself, “Think. Think, think. Think.”

Then an idea struck. Gelato!! One doesn’t think of eggs immediately when one thinks of this creamy treat, but yet, right there in the recipe, it calls for EIGHT egg yolks. Tell me this is n’t an egg dish. I dares ya!

When approaching making a gelato, think “Egg Custard” because that’s what you’re essentially going to be putting into your ice cream maker. You’re skill at making egg custards will determine your skill at making gelato.

  • 1 qt. whole milk
  • 2 1/2 cups sugar
  • the peel of 1 organic lemon (i.e. unwaxed)
  • 8 extra large egg yolks

In a medium saucepan, bring the milk, 1 1/4 cups of sugar and the lemon peel to a boil. Take the pan off of the heat and allow to cool.

Combine egg yolks and sugar in mixing bowl. Beat at medium-high speed until very thick and pale yellow in color. Remove the lemon peel from the milk, and ladle one scoop of the milk into the egg yolk mixture. Mix thoroughly. Add the remaining milk 1/2 cup at a time, mixing the egg custard base after each time you’ve added milk.

Then pour the mixture into another sauce pan, and cook over medium to medium-low heat. Cook until it thickens, stirring constantly, until mixture coats back of spoon.

Remove from heat. Pass mixture through a fine strainer into medium bowl set over an ice bath to chill.

Pour into your ice cream maker and follow the manufacturer’s directions. Freeze in freezer for 6 hours. Scoop and serve.

Serves 8 – 10