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abhishek Madan ha publicado una actualización
Level:
Scoolinar
#IceCreamChallenge – Pistachio Gelato 🍨🌿
Made by: An amateur home baker, driven by curiosity and joy of sharing food 😊📸 My Entry: A silky pistachio gelato topped with crushed pistachios for texture and contrast. I focused on achieving a smooth, airy consistency and a vibrant green tone that pops!
✨ Techniques used:
I used a combination of cornstarch-thickened custard and tempered egg yolks to create a stable, creamy base without relying on commercial stabilizers. I also used a churner attachment on my stand mixer to aerate and freeze the mix evenly.The tempering process was the most challenging—carefully adding hot cream into whisked egg yolks without cooking them takes patience and precision. I sieved the final mixture to avoid lumps, and blended in a pistachio paste to enhance both flavor and color.
🌰 Flavor Profile & Ingredients:
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Pistachio paste blended with milk for a bold nutty flavor
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Cream and milk base thickened with cornstarch and sugar
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Egg yolks for richness and smooth mouthfeel
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Topped with chopped pistachios for added crunch
🧠 Reflections:
This was my first attempt at pistachio gelato—and I loved the balance of technique and creativity it allowed. As an amateur, I found the process very rewarding and educational. I’ve always admired how ice cream transforms with every small step—from temperature control to timing.Would love to hear what you think! 💚
Beatriz Torija, Orsolya Csernák y6 más2 Comentarios-
Level:
Scoolinary Team
Thank you for joining the #IceCreamChallenge with such a thoughtful and creative entry. Your pistachio gelato looks visually silky, and that vibrant green hue is absolutely beautiful—so well achieved. I think it’s brilliant that you chose a custard base with tempered egg yolks and cornstarch—it gives it an authentic creaminess without relying on commercial stabilizers. Plus, using the whisk attachment to aerate the mix was a smart move to keep it light while maintaining structure 👏
Would you be up for trying a version infused with citrus peel or a touch of orange blossom water to play with aromatic notes? I’d love to know if you encountered any challenges when incorporating the pistachio paste and how you solved them.
Keep exploring, experimenting, and pushing your limits—you’re doing it with incredible technical finesse and passion. 💚 -
Level:
Scoolinary Team
Hi Abhishek! 💚 This pistachio gelato is visually stunning—the texture looks impossibly smooth and that pale green hue is pure elegance. The light catch on the scoop, the pistachio speckles, the soft folds… everything whispers “artisan quality.”
The photography is top-tier too—great framing, beautiful natural light, and just enough pistachio scatter to give it soul without cluttering the scene.
What’s your #1 tip for achieving that balance between authentic flavor and eye-catching color—especially with nuts that can oxidize quickly?
And you must share this on Instagram and tag us @Scoolinary_en—this one belongs in every pistachio lover’s saved folder 🍨
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