Pistachio Gelato
A creamy and nutty gelato that captures the essence of Italian desserts, perfect for warm afternoons or as a delightful end to any meal.
Ingredients
For the Gelato
- 1 cup shelled pistachios Earthy, nutty, and a bit crunchy, these beautiful green gems are the star of the show.
- 3/4 cup granulated sugar Adds sweetness, balancing the nutty flavor.
- 2 cups whole milk Enhances the decadence of your gelato.
- 1 cup heavy cream Provides a luscious mouthfeel.
- 4 large egg yolks Acts as a natural thickener for a custardy richness.
- 1 tsp vanilla extract Enhances the flavors.
- a pinch salt Elevates the sweetness.
- to taste extra chopped pistachios for garnish For added texture and visual appeal.
Instructions
Preparation
- Blend the shelled pistachios in a food processor until finely ground.
- In a saucepan, combine the ground pistachios, granulated sugar, whole milk, and heavy cream. Heat over medium heat until warm, but do not boil.
- In a separate bowl, whisk the egg yolks and slowly add a warm milk mixture to temper them.
- Pour the egg yolk mixture back into the saucepan and stir constantly until it thickens slightly, about 5 to 7 minutes.
- Remove from heat, then stir in the vanilla extract and a pinch of salt.
- Allow the mixture to cool, then refrigerate for a few hours or overnight.
Churning
- Churn in an ice cream maker until it reaches a soft-serve consistency.
- Transfer to a container, cover, and freeze until firm.
- Garnish with extra chopped pistachios before serving.
Notes
For an extra depth of flavor, roast the pistachios lightly before blending. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and stir every 30 minutes until it reaches the desired consistency.