pornjk, pornsam, xpornplease, joyporn, pornpk, foxporn, porncuze, porn110, porn120, oiporn, pornthx, blueporn, roxporn, silverporn, porn700, porn10, porn40, porn900

Monthly Archive for October, 2011

Madagascar Vanilla Bean Gelato w/ Candied Pistachios

vanilla gelato with candied pistachios10

I ran this new flavor by my tasting panel (i.e., some  friends) and the consensus was YUM… especially the candied pistachios which were surrounded by a deep caramelized sugar flavor and crunchiness. I must agree, those candied pistachios were so over the top good it was hard for me to stop snacking on them while I was churning up the gelato :-) 

Madagascar Vanilla Bean Gelato w/ Candied Pistachios


1 cup shelled unsalted pistachios

6 egg yolks

1  Madagascar vanilla bean

1 quart half & half

1 cup sugar, plus 1/2 cup sugar for candying pistachios


1) Candy pistachios and let cool

2) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow

3) Place half & half in a heavy pot; slit vanilla bean lengthwise, scrape seeds into half  & half  and place bean in too, then  heat until scalded removing bean when done

4) Very slowly whisk half & half into egg/sugar mixture so as not to curdle the mixture

5) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling

6) Once cool, refrigerate mixture for at least 4 hours or overnight

7) Churn mixture in ice cream maker according to manufacturer’s instructions

8) While mixture is churning, coarsely chop candied pistachios

9) Pour gelato into a 2 quart plastic container, stir in candied pistachios (making sure they are distributed evenly throughout the mix) then place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm 

Yield: Approx. 1 1/2 quarts