Pistachio Gelato Recipe
Italian · Dessert · 35 min total
A creamy, nutty Italian-style gelato made with real pistachios for an authentic flavor and vibrant green hue.
20
min prep
min prep
15
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup shelled unsalted pistachios
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat oven to 350°F. Spread pistachios on a baking sheet and toast for 8-10 minutes until fragrant. Let cool completely.
- In a food processor, grind pistachios to a fine paste. Set aside.
- In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until steaming, but not boiling.
- In a bowl, whisk egg yolks with remaining sugar and salt until pale and thick.
- Slowly pour hot milk mixture into yolks, whisking constantly. Return mixture to saucepan and cook over low heat, stirring with a wooden spoon, until custard thickens and coats the back of the spoon (about 170°F). Do not boil.
- Remove from heat and stir in pistachio paste, vanilla, and almond extract. Blend with an immersion blender or transfer to a blender and puree until smooth.
- Strain custard through a fine-mesh sieve into a bowl, pressing on solids. Discard solids. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze for at least 2 hours before serving.
Tips
- For extra pistachio flavor, reserve a few chopped pistachios to sprinkle on top when serving.
- Gelato is best enjoyed within a week; let sit at room temperature for 5 minutes before scooping.
- If you don't have an ice cream maker, pour chilled custard into a shallow dish and freeze, stirring every 30 minutes until firm.
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