From our kitchens: Gelati duo

The history of gelato dates back to the 16th century, although the origins can be traced back to ancient Rome and Egypt, where frozen desserts made of snow and ice brought down from the mountaintops and preserved below ground were welcome treats. But we can thank northern Italians for bringing together the perfect balance of milk, sugar and an intense, fresh flavour and sharing the deliciousness of this concoction with the world.

Gelato is different from ice cream in a number of ways. First, it is made with milk rather than cream, and its flavour is helped by the fact that it has less air whipped into it than ice cream, making it much denser. On these pages, you will find two recipes that are easy to make using home ice cream makers. Both rely on fresh flavours to make them truly memorable.

To sample the delicious creations from student chefs at Lethbridge College – creations like these gelati – book a table in the Garden Court Dining Room by calling 403-320-3230.
Pistachio gelato

250 grams ..............................................raw pistachios, shelled and skinned
1 litre................................................................................................whole milk
220 grams.............................................................................granulated sugar

1. Grind the pistachios in a food processor until fine. Transfer to a bowl.
2. Combine the milk and sugar in a small pot and bring to just a boil, stirring to dissolve the sugar.
3. Pour the milk and sugar mixture over the ground pistachios and stir. Cover and refrigerate overnight.
4. Strain the pistachio mixture with a fine strainer twice to remove as many of the ground nuts as possible.

Freeze in an ice cream freezer.
Coconut lime gelato

400 mL...............................................................Zico premium coconut water
200 mL..................................................................unsweetened coconut milk
100 grams.............................................................................granulated sugar
2 tbsp....................................................................freshly-squeezed lime juice
1 tsp.....................................................................................................lime zest

1. Combine the coconut water, coconut milk and sugar in a pot and bring to a boil, stirring to dissolve the sugar.
2. Refrigerate until chilled.
3. Add the lime juice and lime zest.
4. Freeze in an ice cream freezer.
5. Garnish with fresh berries and enjoy! Serves six.