We love nuts in our house. In this case I’m referring to hard shelled fruits. I had to clarify which nuts I am specifically referring to because Craig and I have been called nuts (on several occasions for various things) and we hang around with a bunch of nuts (friends) and we love them too.
The whole nut love fest is coming to a head in our house right now. I’ve got at least seven bags of various nuts in my refrigerator at the moment. But the nut that seems to be showing up in just about everything (ok, it’s not exactly crawling out of its bag and sidling up to my dish or plate and hopping up and shoving other foods aside with a heavy sigh) are pistachios. I’ve been throwing pistachios on our salads and eating them by the handful. Pistachio ice cream was always a favorite for both Craig and I (holy crap – we actually share something in common) and we still like pistachio ice cream, but as adults in Los Angeles it’s now pistachio gelato.
Speaking of pistachio gelato….It’s been getting warmer around here (finally), so the craving is also starting to brew for cold/frozen desserts. I’ve found lots of gelato recipes, ice cream recipes and semifreddo recipes. But none of them captured the frozen dessert flavor combination I’ve been looking for. It has to be some kind of pistachio dessert recipe and it has to be a frozen dessert recipe. So it was off to the lab (my kitchen) for me.
You know your man is nuts when the conversation goes like this:
C: When I win the lottery I’m buying a private jet P: will you buy me something nice too? C: the private jet will have a kitchen, that’ll be nice.
P: I am soooo sick, I feel awful C: Yeah, I feel awful for you babe…but just think of how awful you will feel when you have to take care of me because you got me sick.
P: What would you do if I wasn’t around anymore? C: Starve
Makes 1 Quart
- 1 Cup Unsalted Pistachios (shelled)
- 1 Cup Filtered Water
- 8 Ounces Mascarpone Cheese
- 3/4 Cup Sugar
- 2 Tablespoons Cointreau
- 1 Teaspoon Grated Lemon Peel
- 1/8 Teaspoon Ground Cardamom
Grind pistachios, in a food processor, to a fine powder.
In a medium saucepan, add all ingredients (including ground pistachios).
Stir, over medium high heat, until the sugar is dissolved and the mixture comes to a boil.
Transfer mixture to a bowl and chill in a refrigerator for at least 2 hours.
Pour mixture into an ice cream maker and process according to ice cream maker instructions.
Freeze for at least 4 hours before serving. To have the gelato be a bit firmer, freeze overnight. This dessert is much softer than traditional ice cream.