Pistachio Gelato

So you bought that jar of pistachio cream and you don’t know what to do with it? Make pistachio gelato! Pistachio gelato is a favorite among our friends and family. It’s also an egg-free recipe so super easy to make.

Items used to make this recipe:

• premium pistachio cream https://link.amazon/B04VBEwHj (less expensive brands are available, just be sure they are sweetened and that they taste really good)

• pure almond extract https://link.amazon/B0g8nGVfR

• deli containers (great for gifting) https://link.amazon/B0aTYO4HI

• ice cream scoop https://link.amazon/B07XEBKXi

• Italian Gelato Machine (my favorite kitchen toy) https://link.amazon/B04PNMglI

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Pistachio Gelato

makes about 1 quart

Printable Recipe

Ingredients

• 2 cups whole milk

• 1/2 cup heavy whipping cream

• 1/3 cup granulated sugar

• 2 tablespoons cornstarch

• 1/4 teaspoon kosher salt

• 7 ounces (about 3/4 cup) pure high-quality sweetened pistachio cream

• 1/4 tsp pure almond extract

• 1 drop of green food coloring (optional)

Instructions

1. In a small bowl, make a slurry by combining the cornstarch and a couple of tablespoons of the milk until smooth; set aside.

2. In a medium saucepan over medium heat, combine the remaining milk, heavy cream, and sugar; heat until bubbles begin to appear around the edges of the pan, stirring frequently.

1. Give the cornstarch slurry a quick mix and add it to the hot milk mixture; continue cooking and stirring until the mixture thickens slightly, about 3 minutes.

2. Remove the saucepan from the heat and whisk in the pistachio paste, pure almond extract, and optional drop of green food coloring until fully incorporated.

3. Strain the mixture through a fine mesh sieve and pour into an airtight quart storage container.

4. Chill mixture until it reaches 40F (at least 4 hours or overnight) before churning according to your ice cream machine manufacturer’s instructions (see alternate cooling directions below).

5. Transfer the churned gelato to an airtight container and freeze for at least 2 hours to firm up before serving.

Notes

• This is my new favorite ice cream and gelato maker. It’s pricy, but ice cream and gelato are a must in this household so it’ll pay for itself in no time. It’ll churn batch after batch of the most amazing ice cream and gelato all day long because you don’t have to pre-freeze a canister before using. You just plug it and you’re in business.

• Be sure to use a very good quality sweetened pistachio cream. If it tastes good directly from a spoon, it’ll taste good in your gelato.

• To cool gelato base very quickly, pour hot gelato base into a gallon-size freezer bag; seal well, removing as much air as possible, and submerge in iced water until a temperature of 40F is reached, then churn as usual.

• The color of pistachio cream varies from brand to brand. Some are quite green while others are more brown. If you feel the need, you can add a drop (maybe two) of green food coloring to the gelato base before churning.

Sausage and Tortellini Soup

It’s soup season and soup season makes me very happy. This particular soup is incredibly flavorful and gets two thumbs up from my family, despite being made from just a few simple ingredients. If you keep fresh tortellini in the fridge and precooked sausage in the freezer, you can have steaming bowls of hot soup ready as little as 20 minutes.

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Items used to make this recipe:

(affiliate links)

• 6 quart stockpot https://amzn.to/3Di9OSg

• beef bone broth https://amzn.to/3ZMGVFk

• beef stock https://amzn.to/3P1DlSK

• cannellini beans https://amzn.to/3BzxO2W

• cheese-filled tortellini https://amzn.to/3ZYiztJ

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Sausage and Tortellini Soup

makes 6 hearty servings

Printable Recipe

Ingredients

• 6 cup beef bone broth or beef stock

• 1 pound crumbled sweet italian sausage, cooked and drained

• 16 ounces frozen mixed vegetables (peas, carrots, green beans, corn, okra, etc)

• 3 cups cooked cheese-filled tortellini

• optional garnish: grated parmesan, croutons (try my recipe), chopped scallions, chopped parsley

Directions

1. In a 6-quart stockpot, heat beef bone broth, cooked sausage, and vegetables until hot and bubbly.

2. Place 1/2 cup cooked tortellini in each bowl and top off with hot soup.

3. Garnish if desired and enjoy!

Notes

• To make this soup even more hearty, add a can of drained cannellini beans.

• To prevent the tortellini from getting soggy, don’t add them to the soup bowls until serving.

• Leftover soup and cooked tortellini should be stored separately to prevent the tortellini from becoming mushy.

• I like to keep portions of cooked sausage in the freezer so I can throw this soup together even faster.