Modernist Cuisine's How To Make Pistachio Gelato Slideshow
1. Measure the cold water into a pot.
2. Combine the sugar, tapioca starch, salt, and xanthan gum. Dry-blend the ingredients to help ensure that they are evenly distributed in the next step.
Steps 3-5
3. Blend the dry ingredients into the water by using an immersion blender.
4. Bring the mixture to a boil while blending constantly.
5. Remove the pot from the heat.
Step 6
6. Blend the pistachio butter and pistachio oil gradually into the pot until thoroughly combined using an immersion blender.
Step 7
7. Chill the mixture over an ice bath. Whisk the mixture occasionally to help it cool evenly.
Step 8
8. Transfer the mixture to an ice-cream machine and churn it until it thickens and freezes.
Step 9
9. Transfer the gelato to a container, press plastic wrap onto the surface of the gelato, and seal the container. Then place it in the freezer until the gelato is firm, at least 4 hours. The plastic wrap prevents a skin from forming on the gelato. You may need to temper the gelato at room temperature slightly before serving it.