Egg Free Gelato In Two Flavours : Pistachio & Mango With Chocolate Chips
We're in the middle of the monsoons, here in Goa. It is raining heavily and the hot summer has given way to much, much cooler days. And on particularly dark and gloomy stormy days, the howling wind and swaying coconut trees make you happy to be indoors. All perfect weather for some very hot coffee/ tea or warm soup.
What to do I do on one such day? I make ice-cream! If this seems weird thing to do, please hear me out. First of all, as far as we are concerned anytime is ice-cream time. We also happen to be lucky that where we live, even the coolest weather is never too cold for frozen dessert.
Then I discovered that July is celebrated in the U.S. as National Ice-cream Month! I have a feeling that this monthly celebration has more to do with commerce than ice-cream, but we are always ready to celebrate anything especially if it involves food that we enjoy.
So I made some pistachio gelato and then some mango gelato (how could I not?) with chocolate chips. These gelatos (call it ice-cream if you prefer), like all the others I make, are eggless. They contain no cream either, so they are probably less creamy on the tongue but easier on the waistline.
Pistachio Gelato - For this one, I used David Lebovitz's Pistachio Gelato recipe with slight changes. I used only half the amount of pistachios because that's all I had, and the gelato was still pretty good. I wanted to make pistachio gelato right then and there was no way I was going about 7 km into town, in the pouring rain!
Please refer to the original recipe for David's gelato, tips and ingredient measurements by weight. Please also do see Heidi's Sweet Pistachio Butter recipe, which I adapted to make my pistachio paste for this gelato.
Mango Gelato With Chocolate Chips - I don't know how many of you have paired chocolate with mango. I love it and feel the semi-sweet chocolate works very well with the sweetness of our Indian mangoes. I followed the same method as for the Pistachio Gelato with small changes.
For the Pistachio Gelato :
For the Mango Gelato with Chocolate Chips :
- For the Pistachio Gelato - First make the pistachio paste~ boil some water and drop the pistachios in it. Take them out after a minute and drain well. Once they're cool to touch, just rub off the outer skin with your fingers. It should come off easily.
- Put the pistachios in your mixer/ grinder/ blender (whatever you use) and run until its as powdery as you can get it. Now add a couple of tbsp of milk (from the 2 cups on the ingredient list) and grind the pistachio to a smooth paste. Keep aside.
- Take 1/4 cup cold milk (from the same 2 cups on the ingredient list) and completely dissolve the cornstarch in it. Keep aside. Now heat the remaining milk in a pan. Add the sugar and stir well. When the milk comes to a boil, turn down the heat. Add the cornstarch-milk mixture (stir well to mix any cornstarch that would have settled in the milk) to the milk, stirring constantly, and cook till the mixture thickens slightly into a custard. This should take a couple of minutes.
- Allow this to cool to room temperature and whisk in the pistachio paste, the lemon juice, salt and the kewra extract, till smooth.
- Pour into a container (preferably metal) and freeze. Take it out of the freezer a couple of times and beat the mixture well, each time, to prevent ice crystals from forming. This recipe makes 3 big and 4 smaller servings.
- For the Mango Gelato With Chocolate Chips - If you are making your own, chop the mango into small piece and add a couple of tbsps of milk for a smooth purée. Follow the same method, mentioned above, to make the milk-cornstarch custard.
- Once the milk custard mixture is cool, add the mango purée, salt and cardamom and whisk till smooth. Put the gelato into a container and follw the same procedure as before, for freezing. After the final beating to break to break the ice crystals, add the chocolate chips and mix well. Freeze till time to serve. This recipe also makes 3 big and 4 smaller servings.