Pistachio Gelato – Gluten-free, Dairy Free by Carol Kicinski

Rating: 
Yield: 
1 quart.
Ingredients: 

2 cups Roasted, unsalted whole pistachios – use divided
¼ teaspoon Kosher or sea salt
2 tablespoons Cornstarch
¾ cup Granulated sugar
1 teaspoon Freshly squeezed lemon juice
Green food coloring – optional 

Instructions: 

Put 1½ cups pistachios in a bowl and cover completely with water, soak for 1 – 8 hours. Drain and rinse pistachios in a strainer under cold running water until the water runs clear.
Chop the remaining ½ cup pistachios with the salt in a food processor until it resembles coarse crumbs. Set aside.
Put the soaked pistachios in a blender with 2¼ cups of water. Process for 2 – 3 minutes or until the mixture is very smooth. It should be the consistency of very heavy cream. If too thick, add a little more water and blend.
Take ½ cup of the pistachio cream and mix with the cornstarch until completely blended. Pour the rest of the pistachio cream into a large saucepan, combine with the chopped pistachios and sugar and cook over medium-high heat until it just starts to boil. Add in the cornstarch mixture and cook for 1 minute, stirring constantly. The mixture should be the consistency of pudding. Take off the heat and stir in the lemon juice. If you want the color a little greener, stir in some green food coloring drops, a few drops at a time, until if becomes the desired shade of green.
For a smooth gelato, push the mixture through a strainer into a bowl or for a chunkier texture just scrape the mixture into a bowl. Top with a piece of plastic wrap placed directly onto the surface to prevent a skin from forming. Let the mixture cool to room temperature then refrigerate for about 2 hours or until cold.
Put mixture into an ice cream machine and process for 20 – 25 minutes or according to the manufactures instructions.
Can be eaten immediately or stored in the freezer in an airtight container. Take out of freezer for about 5 minutes to soften before serving.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!