Save to Pinterest Discover the rich and authentic flavors of Italy with this homemade Pistachio Gelato. A staple of traditional Italian dessert culture, this recipe combines the deep, nutty essence of roasted pistachios with a velvety-smooth custard base. Each spoonful offers a luxurious texture and a sophisticated flavor profile that transports your senses directly to a Sicilian gelateria.
Save to Pinterest The key to this gelato's exceptional taste is the handcrafted pistachio paste. By roasting the nuts and grinding them with sugar, you unlock a depth of flavor that store-bought alternatives simply cannot match. This process, combined with a gentle cooking method for the egg-yolk custard, ensures a premium dessert that is as beautiful to look at as it is delicious to eat.
Ingredients
- Pistachio Base
- 120 g shelled unsalted pistachios
- 2 tbsp granulated sugar
- Gelato Base
- 500 ml whole milk
- 200 ml heavy cream
- 120 g granulated sugar
- 4 large egg yolks
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
Instructions
- Step 1
- Preheat oven to 170°C (340°F). Spread pistachios on a baking tray and roast for 8–10 minutes until fragrant. Cool slightly, then rub off loose skins in a clean towel.
- Step 2
- In a food processor, blend roasted pistachios with 2 tbsp sugar until finely ground and beginning to turn into a paste. Set aside.
- Step 3
- In a medium saucepan, heat milk and cream until just below boiling (do not boil). Remove from heat.
- Step 4
- In a large bowl, whisk egg yolks with 120 g sugar and salt until pale and creamy.
- Step 5
- Slowly pour the hot milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.
- Step 6
- Cook over low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon (about 77–80°C / 170–176°F). Do not let it boil.
- Step 7
- Remove from heat. Stir in the pistachio paste and vanilla extract until fully combined and smooth.
- Step 8
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Step 9
- Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
- Step 10
- Churn in an ice cream maker according to manufacturers instructions until thick and creamy. Transfer to a container and freeze for at least 2 hours before serving.
Zusatztipps für die Zubereitung
For extra color and flavor, add a drop of natural pistachio or almond extract, but avoid artificial green coloring for authenticity.
Varianten und Anpassungen
If you don't have an ice cream maker, freeze the mixture in a shallow tray, stirring vigorously every 30 minutes for 3–4 hours.
Serviervorschläge
Garnish with chopped pistachios when serving to add a delightful crunch and a professional aesthetic to your presentation.
Save to Pinterest This Pistachio Gelato is a true testament to the beauty of simple, high-quality ingredients. Whether served as a summer treat or a sophisticated dinner party dessert, its rich profile and creamy finish are guaranteed to delight every palate. Enjoy the timeless taste of homemade Italian excellence.
Recipe Questions & Answers
- → How are pistachios prepared for this gelato?
Pistachios are roasted at 170°C for 8–10 minutes to enhance flavor, then peeled and ground into a paste before incorporation.
- → What ensures the gelato's smooth texture?
The custard base is cooked gently without boiling, then strained through a fine-mesh sieve and churned to achieve a silky consistency.
- → Can this be made without an ice cream maker?
Yes, freeze the mixture in a shallow container, stirring vigorously every 30 minutes for 3–4 hours to create a creamy texture.
- → What role do egg yolks play in this preparation?
Egg yolks create richness and act as a natural thickener for the custard, contributing to the gelato’s creamy mouthfeel.
- → Are any additives used to color the gelato green?
No artificial coloring is recommended; natural green tint may come from pure pistachio or almond extracts if desired.