It's Not Green with Envy, or Luck of the Irish...It's Dessert Wars!

 This month calls for the color green to be used in a traditional way as well as a non traditional way in a dessert. That means taking two flavors and matching them in a winning combination. 

Now, let's get down to business. As you know I prep and create vegan food, so it is just a wee bit more complicated than what other foodies might do. I wanted something really different this month ...and my favorite color is green...I choose to make a pistachio and lemon grass gelato... kind of a trendy Italian meets Thai dessert that is creamy, sweet, and a tad salty and a pinch sour. A dessert to tantalize your taste buds!

First thing, I had to make a pistachio paste. If you have ever made almond paste it is very similar.I wanted to retain the vibrant green color so I left the skins on.  

 1/3 cup pistachios, I roasted mine first

1/3 cup powdered sugar

2-4 Tablespoons water

Grind the pistachios in a food processor or coffee mill for 1-2 minutes, until it's a  fine powder. Add the sugar and incorporate into the nuts.

Next, is the important part--add water to mixture in the processor, one tablespoon at a time, until the paste has the consistency of marzipan.  The paste should look firm, not like liquid, and should be easily held and shaped when in your hand.

Make a slurry by mixing the 1/4 cup of the cream and paste with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
Heat the rest of the cream in a medium-sized saucepan.
When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 2 minutes, stirring constantly. Add the crushed lemon grass and juice, cooking 1 minute more. Fresh lemon grass is best so if you can get it, add a peice to your mixture as it is boiling and allow it in infuse into the cream, but remember to remove it before you process the gelato in the machine. 
Remove from heat, scrape into a bowl and chill thoroughly, preferably overnight. If you want more pistachios, then add a handful of chopped and roasted ones here. 
Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.
Makes 3 cups.

 I sprinkled more crushed lemon grass infused wafers a top ust before serving!

 Godere!  Delicious e dolce!