Please note, this is sort of a book review done all in one post. If this doesn’t interest you, feel free to peruse around my blog for restaurant reviews or other recipes.
For the past week or so, I went into a strange tunnel vision-like obsession for all things sweet and frozen. I’m talking about ice cream (along with granita and sherbet). Thanks to Helen to contribute my madness by lending me her ice cream machine, I got myself David Lebovitz‘s book, Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, gathered a bunch of ingredients from my local market (my main haul was heavy cream). The guinea pigs were pretty much my parents and I.
Crema di Pistacchi Bronte; viscous
As a long time fan of Mr. Lebovitz’s blog, I bookmarked his pistachio gelato recipe a while ago since I hope that one day I’d make this myself. In case you didn’t know or you’re reading my blog for the first time, I LOVE pistachio gelato! There’s something innately seductive about this particular nut that I can’t explain. (Possibly it’s so buttery and creamy when it’s in a paste form?)
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