White Chocolate Gelato with Pisachio Cream Swirl
It’s sooo heavenly! I’ve never tasted something that delicious. We made this in our southern Italian desserts cooking class. Made with crema di pistachio from Bonte, Italy. It’s the best.
You should choose a good quality white chocolate too, like Valrhona or Guittard. Makes about 1 1/2 quarts (gluten free)
1 cup whole milk
4 large egg yolks
1/2 cup sugar
6 oz white chocolate, chopped
1 1/2 cups heavy cream
1 jar crema di pistachio
In a saucepan over medium heat bring the milk to simmer. While the milk is heating, in a bowl whisk the egg yolks and sugar until thick and creamy. Slowly pour in half of the hot milk and whisk constantly while you pour. Continue until all the milk is combined with the egg yolks, then pour it back into the saucepan, again whisk continuously until the mixture is thick enough to coat the back of a spoon.
Remove from heat and add the white chocolate. Let sit about 2 minutes or until the chocolate has melted, then stir until it’s completely smooth. Stir in the cream. Transfer to a bowl set over a large bowl with ice and water and let cool. Stir occasionally (don’t get water in mixture) until cold.
Process the mixture in a ice cream/gelato maker according to the manufacturer’s instructions. When done transfer to a bowl and gently stir in the Crema di pistachio to create swirls (Make your own Homemade Pistachio Cream, I did in the video. Recipe here.) Pack into an airtight container and freeze until firm, about 3 hours. Let sit 15 minutes after freezing before serving. Yum Yum!