Tuesday, May 10, 2011
Bargain Alert! A discontinued $20 Cuisinart Ice-Cream Maker with no instruction manual . . . I'm all over it!
All that was needed was a great Pistachio gelato recipe and my logical brain. Somehow, I figured out all the parts and functions and the results are an authentic creamy Pistachio gelato that rivaled most of what we've enjoyed in Italy!
My recipe was enhanced by the use of large farm-fresh golden egg yolks from Frisco Farms here in Coweta. I adjusted the recipe with a tiny pinch of salt and a scant teaspoon of vanilla for a balance of flavors.
Next, I'm going to a create a double-chocolate gelato with my own chocolate ganache, and next week . . . hmmm, maybe a Greek Yogurt Gelato with Caramel.