Pizzelle Ice Cream Sandwich with Pistachio Gelato
(makes 15 sandwiches)
3 Eggs (Beaten)
¾ Cups Sugar
¼ tsp. Salt
2 tsp. Vanilla Extract
1 tsp. Almond Extract
1 ¾ Cups Flour
2 tsp. Baking Powder
8 Tbsp. Butter (Melted)
14 ounces of sweetened condensed milk
¼ tsp of salt
1 tsp almond extract
2 cups of heavy cream
¾ Cup Chopped Pistachios
2 Tbsp. Pistachio Cream
2 drops of green food coloring.
Chocolate chips and chopped pistachio for garnish
In a bowl, beat the eggs, sugar, vanilla and almond extracts. In a separate bowl combine the flour, salt and baking powder. Gradually whisk the flour mixture into the eggs. Add the butter and combine well.
Heat your pizzelle maker to low heat. It is important to note that you don’t want the pizzelle to be too crispy. Place about 1 tbsp. of the batter on each pizzelle round and cover. Cook according to machine directions. For me the pizzelle is done once the green light goes on. Remove from the machine and cool.
Whisk together sweetened condensed milk, almond extract, salt and food coloring. Set aside. In a metal bowl with stand mixer and whisk attachment, whisk the heavy cream for two minutes until stiff peaks form. Fold in one cup of the whipping cream into the sweetened condensed milk, add the pistachio cream and then the remaining whipped cream (folding in). Pour into a loaf pan and cover. Cover and freeze for 24 hours.
Remove the gelato from the freezer and let it stand for about 5 minutes. Lay out a pizzelle and scoop ice cream onto it. Gently press another pizzelle on top to form a sandwich and roll the exposed edges in the chocolate chips and chopped pistachio. Repeat and freeze immediately until use.