Kumquat's Kookin Kaboodles Limone Pistachio Gelato
Indulge in the zesty sophistication of *Kumquat's Kookin Kaboodles Limone Pistachio Gelato*, a refreshing homemade frozen treat bursting with vibrant citrus and nutty elegance. This recipe incorporates the tangy sweetness of pureed kumquats, harmonized with the bright notes of fresh lemon zest and juice, creating a creamy custard base enriched with velvety whole milk, cream, and vanilla. Finely chopped pistachios are churned into the gelato, adding a delightful crunch and layers of earthy richness. Garnished with a sprinkle of pistachio pieces, this Italian-inspired dessert is as visually stunning as it is irresistibly decadent. Perfect for summer gatherings or as a sophisticated finale to any meal, this kumquat pistachio gelato combines unique flavors and artisanal techniques for a dessert that’s truly unforgettable.
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Ingredients
- 150 grams kumquats
- 150 grams granulated sugar
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 500 milliliters whole milk
- 250 milliliters heavy cream
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 100 grams pistachios (shelled, unsalted)
- 20 grams pistachios (chopped, for garnish)
Directions
Step 1
Slice the kumquats in half and remove any seeds. Place them in a blender or food processor and blend until smooth. If desired, strain the puree to remove the pulp for a smoother texture.
Step 2
In a medium saucepan, combine the kumquat puree, granulated sugar, lemon zest, and lemon juice. Heat over medium heat, stirring occasionally, for about 5 minutes or until the sugar has dissolved. Remove from the heat and set aside to cool.
Step 3
In another medium saucepan, heat the whole milk and heavy cream over medium heat until it begins to steam (do not let it boil). Stir in the vanilla extract and remove from heat.
Step 4
In a separate bowl, whisk the egg yolks until pale and creamy. Slowly pour in the warm milk mixture, whisking continuously to temper the eggs and prevent curdling.
Step 5
Return the milk and egg mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This will take about 5–7 minutes. Do not allow it to boil. Remove from heat.
Step 6
Stir the cooled kumquat mixture into the custard base until fully combined. Cover the mixture with plastic wrap directly on the surface to prevent a skin from forming. Let it chill in the refrigerator for at least 4 hours or overnight.
Step 7
Meanwhile, place the pistachios in a food processor and pulse until they are finely chopped but not completely powdered. Set aside.
Step 8
Once the gelato base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. About halfway through churning, add the finely chopped pistachios to the mixture.
Step 9
Once the gelato has reached the desired consistency, transfer it to a freezer-safe container. Freeze for at least 2 hours to further firm up the texture.
Step 10
When ready to serve, scoop the gelato into bowls or cones and sprinkle with chopped pistachios for garnish.
Nutrition Facts
| Serving size | (1323.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2808.1 |
| Total Fat 179.5g | 0% |
| Saturated Fat 74.2g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1234.4mg | 0% |
| Sodium 334.3mg | 0% |
| Total Carbohydrate 240.0g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 199.7g | |
| Protein 59.2g | 0% |
| Vitamin D 318.4IU | 0% |
| Calcium 983.6mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2456.6mg | 0% |
Source of Calories