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Measure the water into a pot. Combine the sugar, tapioca starch, salt and xanthan gum. Dry blending the thickening agents help to ensure that they are distributed evenly in the next step. Blend the dry ingredients into the water by using an immersion blender. Brung the mixture to a boil while blending constantly. Remove the pot from the heat. Blend the pistachio butter and pistachio oil gradually into the pot until thoroughly combined. Use an immersion blender. Chill the mixture over the ice bath. Whisk the mixture occasionally to help it cool evenly. Spoon into a cream machine and churn it until it thickens and freezes. Transfer the gelato to a container, press plastic wrap onto the surface of the gelato, and seal the container. Then place it in the freezer until the gelato is firm, at least 4 hours. The plastic wrap prevents a skin from forming on the gelato. You may need to temper the gelato at room temp slightly before serving it. |
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