Pistachio Gelato
Pistachio gelato is made with real pistachios blended into a milk-based custard, producing a creamy, nutty frozen dessert with a naturally pale green color. Unlike ice cream, gelato is churned slowly with less air, giving it a denser consistency. Plan for about 30 minutes of active prep plus several hours of freezing time.
Equipment
- Ice Cream Maker
- Blender or food processor
- Medium saucepan
- Mixing Bowls
- Whisk
Ingredients
- 1 cup pistachios shelled, raw, preferably Sicilian
- 2 cups whole milk prefer organic
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks use fresh eggs
- 1 tsp vanilla extract pure
- ¼ tsp salt
Instructions
- Prepare Pistachio Paste: In a blender or food processor, combine the pistachios with 1/4 cup of sugar and blend until a smooth paste forms. If the mixture is too thick, add a splash of milk to assist in blending. Set aside.
- Create the Gelato Base: In a medium saucepan over medium heat, combine the milk, remaining sugar, and salt. Stir until the sugar completely dissolves and the mixture is lightly steaming, not boiling.
- Temper the Eggs: In a mixing bowl, whisk the egg yolks. Slowly add a small amount of steaming milk mixture to the yolks while continuously whisking to temper them. Gradually add the rest, ensuring no curdling occurs.
- Cook and Combine: Return the egg mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Remove from heat and stir in the pistachio paste and vanilla extract.
- Chill and Freeze: Pour the mixture into a bowl and let it cool to room temperature before covering and refrigerating for at least 2 hours, or until thoroughly chilled. Once chilled, churn in your ice cream maker according to the manufacturer's instructions.
- Final Freeze: Transfer the churned gelato to an airtight container and freeze for another 2 hours to harden before serving.
Notes
- For an added twist, try sprinkling toasted chopped pistachios on top before serving for a delightful crunch.
- If Sicilian pistachios are unavailable, Turkish or Iranian pistachios make a great substitute.
- For a dairy-free version, substitute whole milk and heavy cream with coconut milk and cream, respectively.
Nutrition
Calories: 434kcalCarbohydrates: 36gProtein: 10gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 177mgSodium: 144mgPotassium: 384mgFiber: 2gSugar: 32gVitamin A: 963IUVitamin C: 1mgCalcium: 163mgIron: 1mg
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