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.