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The Hirshon Sicilian Pistachio Gelato

  • Total Time: 0 hours


Units Scale
  • 2 cups whole milk, preferably from Jersey cows
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 7 ounces (200g) Bronte Sicilian pistachio cream
  • 4 drops of fresh orange juice


  1. Make a slurry by mixing the ¼ cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Heat the rest of the milk in a medium-sized saucepan with the sugar.
  3. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
  4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
  5. Once chilled, whisk in the pistachio cream and just a few drops of orange juice until smooth.
  6. Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 325.35 kcal
  • Sugar: 24.18 g
  • Sodium: 71.84 mg
  • Fat: 22.32 g
  • Saturated Fat: 13.7 g
  • Carbohydrates: 27.56 g
  • Fiber: 0.04 g
  • Protein: 4.87 g
  • Cholesterol: 80.17 mg