Why real pistachio gelato is brown, not bright green
The green you see in most shops comes from colour, not nuts. What real pistachio looks like, and why it costs more.
How to store and serve a tub at home
A few small habits that keep gelato smooth to the last spoon.
Gelato is best in the first week, but it keeps well for a month if you look after it.
Put the tub in the back of the freezer, not in the door, where it warms every time you open it. Small ice crystals form whenever gelato melts slightly and refreezes, and they make it grainy. Pressing a piece of baking paper on the surface before you close the lid helps a lot.
To serve, take the tub out five minutes before scooping. Dip the scoop in warm water and shake it dry between scoops; it glides through and does not tear the gelato. Never microwave a tub to soften it.
For a party, scoop balls onto a tray lined with baking paper an hour ahead and keep them in the freezer. When guests arrive, you just lift them into cones or bowls. If a tub has been out too long and turned liquid, do not refreeze it. Blend it with milk into a shake instead.
