When we developed the recipes for Modernist Cuisine at Home, we focused on using ingredients that we felt were fairly accessible and affordable. So when we reengineered our Pistachio Gelato recipe from Modernist Cuisine, we replaced the carrageenan with tapioca starch and xanthan gum. We tested it with corn starch and potato starch, but we liked tapioca the best. You can use either potato or corn starch, but a different texture may result.
We then took it a step further to include variations for Hazelnut Gelato, Strawberry Macadamia Gelato, and P.B. & J. Gelato, because those ingredients are also easier to find than pistachio butter.
Sam Fahey-Burke, Development Chef