Pistachio Mascarpone Gelato + Summer Inspiration
It’s almost Memorial Day weekend, and that means Summer is right around the corner. This afternoon B and I made this gelato and you really must try it. Immediately. You’ll think you’re in Piazza Navona, Roma. It’s that good. I first tried it without the pistachios and was disappointed. But after adding the pistachios? Something magical happened. It’s also one of the easiest ice creams I’ve ever made. No eggs to temper!
Pistachio Mascarpone Gelato
8 oz mascarpone
3 cups milk
3/4 cup sugar
1/2 cup roasted or toasted pistachios
In a medium saucepan, combine the mascarpone, milk, and sugar. Cook over medium heat, stirring until the sugar dissolves and bubbles form around the edges of the pan. Remove from heat. Cool, cover, and refrigerate overnight. The liquid may have separated. If so, pour liquid through a fine mesh sieve and discard solids. Add pistachios to liquid and pour into an ice cream maker. Freeze according to manufacturer’s instructions.
adapted from Italian Food Artisans‘ ‘Mascarpone Gelato’
Now that we’re in the Summery spirit, I’ll share some Summer inspiration from our home to yours…
Potted Hydrangea on our porch
I always know Summer is coming when the starfish come back out on our mantel.
in our family room…
A few of my favorite things for Summer