Source: gelatoincasa.org

Presentation

A gelato made with white chocolate, milk, cream, and sugar, topped with pistachio swirls prepared from pistachio paste, sugar, milk, cream, and carob bean flour.

Ingredients

For the gelato:

• 345 g milk
• 140 g cream
• 65 g sugar
• 50 g white chocolate
• 20 g pistachio paste or hazelnut paste (or other seed pastes)
• 20 g sugar
• 30 g cream
• 30 g milk
• (0.05 g carob bean flour, optional)

Preparation

For the Pistachio Swirl

1. Grind the seeds until they are very fine and release their oil.
2. Combine all ingredients (carob bean flour is optional and serves as a thickener). You can substitute with ½ teaspoon of cornstarch or omit the thickener entirely.
3. Heat the mixture over medium heat without bringing it to a boil, and blend it using an immersion blender to dissolve the sugar and incorporate the pistachio paste.
4. Once the mixture reaches about 80–85°C, turn off the heat and allow it to cool while stirring occasionally.
5. Store in the fridge and use within 4–5 days.

For the Gelato

1. Combine milk and cream, and heat over medium heat, stirring continuously.
2. Meanwhile, break the white chocolate into small pieces. Before the milk and sugar mixture reaches boiling point, turn off the heat and add the white chocolate.
3. Stir until the white chocolate is fully melted and incorporated.
4. Add the cream, mix thoroughly with an immersion blender, and cool the mixture in an ice-water bath.
5. Once cooled, refrigerate for 2–3 hours until completely chilled, stirring occasionally.
6. Finally, pour the mixture into an ice cream maker and churn for 30–40 minutes.
7. Serve immediately with pistachio swirls or freeze for about an hour if you prefer a firmer texture.
8. If freezing, layer the gelato and pistachio swirl alternately to create a marbled effect.

Allergens

• Milk: Listed as an allergen under EU Regulation 1169/2011.
• Cream: Contains lactose and milk proteins.
• Pistachios: Listed as an allergen under EU Regulation 1169/2011.

Notes

• Sugar: Avoid in children undergoing treatments with potential active processes (possible presence of tumor cells).
• Substitutions:
  • Replace sugar with sweeteners.
  • Substitute milk with donkey milk or plant-based beverages.
  • Use plant-based cream instead of dairy cream.

Safety / Intended Use

• Recommended for: Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia.
• Avoid in cases of: Diarrhea.
• Hygiene: Prepare under strict hygienic conditions.
• For children: Reduce the size of ingredients to achieve a homogeneous texture.