Valerie Bertinelli's No-Machine Pistachio Gelato | Valerie's Home Cooking | Food Network
Valerie makes a nutty pistachio gelato without an ice cream machine! Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: https://ift.tt/wIv0DBj. Get the recipe ▶ https://ift.tt/xSNpg0X Subscribe to Food Network ▶ https://ift.tt/LBadX9S Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! No-Machine Pistachio Gelato RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 8 hr 35 min (includes freezing time) Active: 35 min Yield: 4 to 6 servings Ingredients 1 1/2 cups raw shelled pistachios plus 1/4 cup chopped pistachios 2/3 cup plus 1/2 cup sugar 2 3/4 cups whole milk 3/4 cup heavy cream 2 tablespoons cornstarch 1/2 teaspoon kosher salt 1 large egg yolk 1/4 teaspoon almond extract 1 tablespoon fresh orange juice Sliced strawberries, for serving Directions Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste. Set aside. Place the heavy cream and 1 1/4 cups milk into a medium saucepot over medium heat and bring to a bare simmer. Whisk together the cornstarch, salt, remaining cup milk and remaining 1/2 cup sugar together in a medium bowl to form a slurry. Pour the slurry into the saucepot and cook, stirring often, until the mixture becomes thickened and lightly coats the back of a spoon, 5 to 7 minutes. Whisk the egg yolk in another medium bowl until it is thick and light in color, about 1 minute. Slowly whisk 1 cup of the milk mixture into the yolk to temper it. Pour the rest of the milk mixture into the bowl and whisk to combine. Whisk in the almond extract, orange juice and all of the pistachio paste until smooth. Strain into a loaf pan, then cover with aluminum foil and place in the freezer. Stir the gelato with a fork every 2 hours to break up the ice crystals until the gelato is fully set, about 8 hours. Once the gelato has set, place a piece of plastic wrap on its surface, then wrap the whole loaf pan tightly to prevent ice crystals. Serve with a sprinkling of chopped pistachios and sliced strawberries. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/T4oJYLu ▶ FULL EPISODES: https://ift.tt/6mCSzrq ▶ FACEBOOK: https://ift.tt/YTXwGxi ▶ INSTAGRAM: https://ift.tt/AZUJseF ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #PistachioGelato Valerie Bertinelli's No-Machine Pistachio Gelato | Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=6Ae_hftbbl4
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