We all know the sound [insert Ice Cream Truck Song here], you know the one. Just hearing this jovial tune sets our taste buds off making us nostalgic for the frozen treats of our childhood, like milkshakes and ice cream sundaes. This summer, these youthful classics get a grown up twist with new Pistachio and Hazelnut Nut Pastes from Pariani.
The Pistachio Paste, made only from 100% pure Bronte Pistachios (you may remember us writing about these intensely perfumed Sicilian nuts a couple of weeks ago), has a condensed pistachio flavor with floral, fruity aromas and a luscious texture. The Hazelnut Paste is equally decadent with warm notes of toasted hazelnuts from Piedmont, Italy. These unsweetened pastes have a loose texture akin to natural peanut butter, making them ideal for drizzling over ice cream and incorporating into other frozen desserts like semifreddo and milkshakes. No need to run after the ice cream truck - try one (or all) of the nutty creations below.
The Adult Ice Cream Truck
3 Frosty Ways to Use Nut Pastes
- Banana Split, Meet Gianduia: This sundae, inspired by the classic Italian combination of chocolate and hazelnuts (gianduia), is sure to please you and your inner child. Top a banana with scoops of chocolate gelato and a hearty pour of warmed hazelnut paste. Then garnish with whipped cream, chopped hazelnuts and an amarena cherry.
- Shake Up Your Traditional Milkshake: A couple of teaspoons of either nut paste will bump your milkshake up to a whole new level. The paste + ice cream combos are endless - from pistachio and chocolate to hazelnut and coffee. For an extra adult shake, add a shot of amaretto to a vanilla shake swirled with hazelnut paste.
- No Ice Cream Maker Needed: Semifreddo is not your average American sweet treat, but we wish this frozen, mousse-like Italian dessert had been around when we were young. Light, airy meringue is flavored with pistachio paste and studded with candied nuts and bittersweet chocolate, then frozen for an end to a meal that will have everyone saying Delizioso!
Don't Just Dream of Ice Cream - Start Building Your Sundae
Bronte Pistachio Semifreddo
Once you get the hang of making the semifreddo base for this ethereal dessert, it is a breeze to make. Temperature is key when making the base, so a candy thermometer is necessary). Makes one 9x5 loaf of semifreddo - serves 6-8.
Pistachio Brittle:
1/3 cup sugar
1 1/2 teaspoons water
1/2 cup Bronte Pistachios
Semifreddo Base:
1/2 cup sugar
2 tablespoons water
3 egg whites
3 tablespoons Pistachio Paste
3/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, roughly chopped
Directions:
For the brittle: In a small saucepan, combine sugar and water. Heat mixture over medium-high heat until the sugar starts to dissolve. Turn heat down to medium, continue to cook until the sugar syrup starts to turn golden around the edges of the pan. Swirl pan gently until the syrup is golden throughout. Remove from heat and stir in pistachios. Pour mixture out onto an oiled baking sheet and cool completely, about 30 minutes. Roughly chop brittle and set aside.
For the semifreddo base: In a small saucepan, combine sugar and water. Cook mixture over medium heat, without stirring, until it reaches 238 degrees on a candy thermometer, about 5 minutes.
Meanwhile, beat egg whites in a stand mixer until soft peaks form. Once the syrup comes to temperature, add it in a slow, steady stream down the side of the bowl (be careful here, the sugar syrup is hot! Make sure to reduce mixer speed to low while adding it to egg whites). After the syrup is added, increase the speed of the mixer to medium-high and whip until meringue is glossy and fully cooled, about 5-7 minutes. Add pistachio paste and beat for another minute.
In another bowl, beat whipping cream and vanilla together until stiff peaks form. Fold one-third of the whipped cream into the meringue to lighten egg white mixture. Gently stir in remaining whipped cream, chocolate and reserved brittle.
Pour mixture into a 9x5-inch loaf pan lined with plastic wrap. Cover pan with plastic wrap and place in freezer for 8 hours. To serve, remove plastic wrap and invert onto a serving platter. Cut with a warm, dry serrated knife. Serve alongside coffee and amaretti cookies.
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