Cremolata di Pistachio - Pistachio Milk Cremolata - Recipe by Victoria Granof
Ingredients
4 cups (1 L) pistachio milk (page 222), divided
3/4 cup (150 g) sugar
2 Tbs mild honey
1/4 tsp fine sea salt
1/4 tsp almond extract (optional)
Method
In a large saucepan, whisk together 1 cup (240mL) of the pistachio milk, sugar, honey and salt. Bring the mixture to a boil over medium heat, then boil gently for 5 minutes, whisking to dissolve the sugar. Remove the pan from the heat and whisk in the remaining pistachio milk and the almond extract, if using.
Cover the pan loosely and let the mixture cool to room temperature. If you’re using an ice cream maker, chill the mixture in the fridge, then proceed according to the directions for your ice cream maker.
Otherwise, pour the cooled mixture into a 2 L metal baking dish or cake pan. Freeze for 1 hour until the mixture has begun to freeze around the edges. With a fork, stir and mash the frozen part, combining it with the unfrozen part. Do this again 30 minutes later, then every 15 minutes when it really starts freezing quickly. Depending on your freezer, it should take about 2 1/2 hours for the cremolata to freeze fully, with a fine, flaky texture.
For an extra-creamy texture, whir the frozen cremolata briefly in a food processor or high-speed blender just before serving.
Serve in – or with – a brioche col tuppo (page 150), piled onto an ice cream cone, or in a glass with a spoon.
