Go to the Recipe: Dairy-Free Pistachio Gelato
I've made this from MC. The one worry I have is that the linked Polysorbate 80 is cosmetics grade, not food grade. Is it safe? (Also, the MSDS shows some risks, but all pretty general).
Nice video! I've tasted this gelato many times (we often serve it at The Cooking Lab), and can attest that it is delicious and tastes intensely of pistachios.For further details and tips, check out the version of this recipe published a couple years ago on ModernistCuisine.com: http://modernistcuisine.com/re...Also, it's worth noting that Sam Fahey-Burke is a development chef at The Cooking Lab (the publisher of Modernist Cuisine), which is not affiliated with ChefSteps.
- originally posted by Wayt Gibbs (The Cooking Lab)
Dan — There should be no difference between the cosmetic grade and the food grade since both of these categories of technical ingredients tend to have similar regulatory requirements—indeed, they're both regulated by the FDA. My personal experience is that cosmetic grade often has more strict requirements than food grade.
Gorgeous, I am drooling and OMG I have Pacojet envy! I will never have one (too rich for my blood) but they are absolutely incredible. Josh Galliano (Chef de Cuisine, An American Place, St. Louis) made olive oil sorbet with the thing and served it as a garnish. That was 10 years ago and I still think about that stuff! So what other more obtainable (NOT $3500) ice cream maker would you think might be ok?
Hi Meridith, you can use any ice cream maker you have access to, or are willing to buy, to prepare this recipe. We will also be posting a video soon of how to prepare really great ice cream with a stand mixer using liquid nitrogen (or dry ice, which is more readily available).
Why opt for a commercial pistachio paste rather than making it in the blender?
It's difficult to find raw pistachio nuts that have been peeled of all of the husk, which is what you really want to do before pureeing them in a blender. In addition, the paste needs to be very, very smooth. It's difficult for most blenders (even commercial ones) to puree nuts so smooth that you cannot detect any grittiness.
Are there any good methods for removing the husks? If I wanted to go the blender route and didn't mind the grittiness, should the pistachios be raw or roasted? I noticed the pistachio butter listed raw pistachios as in ingredient.
Not really any super easy ways to remove the husks. If you dip the nuts in liquid nitrogen and then strain them and rough them up, that will get a lot of the husk off. But liquid nitrogen isn't easy for everyone to get. You can tumble the nuts, like they do commercially, using a rock tumbler. But that can be a lot of work. If you're willing to have some small flecks of husk, I say just do the best job you can blending them. Start slow, go for a really long time so that it's a relay smooth paste (the blender will get hot). I prefer toasting the nuts slightly, but that's a matter of taste.
Will this work with other oils, like avocado, walnut...? And haw do I make this kind of gelato without all of the hydrocoloids ?
- originally posted by björn
Yes, this will work with most flavorful oils. The hydrocolloids, however, are essential for the recipe to work.
OH WOW could you give me tips on how you scooped out that beautiful quenelle with such ease?
Sure, check out our video on how to "rocher"http://www.chefsteps.com/activ...And there's an active forum thread of people getting up to speed with this handy technique:http://forum.chefsteps.com/dis...
Thanks Chris exactly what I needed
Glad to help.
What is the reason for the salt content of 0.6%? It seems very high. I made Hazelnut Gelato from Modernist Cuisine at Home. It also has a salt content of 0.6% and was clearly too salty in my opinion. I am inclined to use 0.5g of salt per litre of base, as recommended in Frozen Desserts by Francisco Migoya. What do you think?
- originally posted by Charles Freilich
Pistachio gelato is a extremely rich gelato. Were it shines the most is in a single quenelle. Not too much just enough to tease. Due to its high fat content you need more salt than usual to get all the flavors across as well as giving you the impressions of eating roasted / salted pistachios. I feel that 0.5g of salt per litre will not translate well into this recipe. Try 0.3% first if you are worried about the salt level. Excited to hear how it works out for you whatever direction you choose.
- originally posted by Nicholasgav
Thanks, I see your point for a salty-roasted impression. Maybe next time I will try smoked salt or smoked sugar. 0.3% salt turned out nicely, it is noticeable but not very intrusive. Texture is great (using tapioca starch and xanthan).
I've been hearing some not so good things about polysorbate 80. Can the ice cream be made without it? and if not, is there a substitute for it? Thanks for all your great work.
Can I sub Glice for Polysorbate 80? If so, in what quantity? Thanks (Gonna try it in the Pacojet!)
I like the idea of "constructed" creams how important are the solids in the nutbutter for this to work? could i do something like this with only oil? say olive oil gelato or bacon gelato that would be awesome.
Anyone make this? I followed the ratios, and subbed walnut oil for pistachio oil just for today, I have pistachio oil on the way. But the resulting smell and taste really tasted like hydrated hydrolloids. I used a good quality paste too. Hopefully the flavor will develop after the freeze and the paco jet. will post update
So what happened?
Hi could you reduce or leave out the sugar for low carb?
Is there any secret behind why all your recipes are always up or down (1L) by 150-200 ml...? Something to do with total solids or something...?
This thing is for serving at -6 and with 20% pistacchios should be deliciously creamy!
any chance there is a no-churn approach to these gelato recipes for those of us who live in condos without room for gadgets and feeling afraid to work with liquid nitrogen?
What is the difference between "Carrageenan, lambda" and regular carrageenan?
hi. Is the pistachio purée from modernist cuisine( used in their lamb breast recipe) considered a pistachio paste ? And can used here?
Yes, and that will work.
Thank you.
Hi, I realised this vid is kind of old, but hope someone can read it. Some questions:
- Are pistachios refined in a concher good as a paste? (like the one you use to make macarons)
- I have an emulsifying paste mix (e471 + e475 + glycerol + propylene glycol) Is that ok for an emulsifier?
- I have a PJ1, is it true that refreezing 2 o 3 times between shaves will yield a better result?
Hello Henry, Yes to the first 2 questions. As far as the Paco Jet question is concerned, you are asking about re-freezing after pacotizing? I would think the results would be the same.
Yes I ask because I read apparently is a common practice in the hospitality industry with some recipes. The pacojet site mentions about it, and a few recipes for the pacojet by some professional chefs I am reading (like a brown bread ice cream that specifies three refreeze-pacotize cycles) also mention it. In the Modernist Cuisine book (I think number 2) says it too but don't specify with what type of preparations. With the PJ 2 + repeated pacotizing cycles deems re-freezing not necessary as it can be programmed in a single cycle. I'll be giving the recipe a go, also with peanut butter
Do you have a current recommendation on the pistachio oil? I bought Fabbri Delipaste Pistachio Pure to use as the paste, and most of the oils I currently find available are of the Roasted variety.
See this article - https://thewholeportion.com/what-can-i-use-instead-of-polysorbate-80/
Can Monk fruit Sugar be a valid substitute for the sugar in this recipe? Will it work?
I have never personally used monk fruit sugar but if you have had experience in the past where it works out swapping like for like amounts I would say it is worth a try.
The original modernist cuisine recipe on which this is based on only calls for bringing the base up to 140º rather than boiling—which wouldn't fully hydrate the stabilizers used. Was the switch to boiling in this version done to accommodate home ice cream makers vs a pacojet, or to correct a mistake in the original recipe? I tried spinning this in my Ninja Creami after boiling and the texture was a bit unpleasant—very thick and stretchy.
I did a second trial with the following changes:
- LBG down to 2mg
- carrageenan down to 1.5mg
- hydration temp down to 180ºF
With two spins in the ninja creami I felt this produced a better result. If I make this again I'll try the original stabilizer amounts but only bring it up to 140ºF and see what that does.
Hey did you end up testing at 140ºF?
