Homemade Pistachio Gelato

Homemade Pistachio Gelato

Homemade pistachio gelato is a delightful treat that is creamy, rich, and full of nutty flavor. Making gelato at home allows you to enjoy a refreshing dessert that’s perfect for warm days or special occasions. With just a few simple ingredients, you can whip up this Italian classic and impress family and friends.

Why Make This Recipe

Pistachio gelato is not only delicious, but it is also a fun project to take on in the kitchen. By making it at home, you control the ingredients and can adjust the flavor to your liking. This gelato is smoother and creamier than regular ice cream due to its lower fat content and higher milk ratio. Plus, nothing beats the satisfaction of enjoying a sweet treat you made yourself!

How to Make Homemade Pistachio Gelato

Ingredients

• 1 1⁄2 cups (200g) shelled pistachios (unsalted)
• 3⁄4 cup (150g) granulated sugar
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 4 large egg yolks
• 1⁄2 tsp pure vanilla extract
• 1 tsp pistachio extract (optional, for enhanced flavor)
• A pinch of salt
• A few drops of green food coloring (optional)

Directions

1. Blanch the pistachios by boiling them for 1 minute. After that, drain them and rub in a towel to remove the skins.
2. Blend the pistachios with 1⁄2 cup of milk until you get a smooth paste.
3. In a saucepan, heat the remaining milk and cream until it is steaming, but not boiling.
4. In a separate bowl, whisk the egg yolks and sugar together until well combined. Slowly mix the hot milk into the egg mixture. Then, return the mixture to the saucepan and cook until it thickens slightly.
5. Stir in the pistachio paste, vanilla, pistachio extract (if using), and a pinch of salt. Strain the mixture through a fine sieve to remove any solids, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer it to a container and freeze until firm.

How to Serve Homemade Pistachio Gelato

Serve your homemade pistachio gelato in bowls or cones. You can top it with extra chopped pistachios or a drizzle of chocolate syrup for an even more delicious treat. It’s perfect for summer gatherings, birthdays, or just as a special dessert for yourself.

How to Store Homemade Pistachio Gelato

Store your gelato in an airtight container in the freezer. It will keep well for about 2-3 weeks. To serve, let it sit at room temperature for a few minutes before scooping to make it easier to scoop.

Tips to Make Homemade Pistachio Gelato

• Ensure the pistachios are unsalted for the best flavor.
• Use high-quality vanilla and pistachio extracts for better taste.
• For a richer color, add a few drops of green food coloring.
• If you do not have an ice cream maker, you can place the mixture in a container and stir it every 30 minutes until it reaches the desired texture.

Variation

You can change the flavor by mixing in other ingredients, like chocolate chips or a swirl of caramel. Try adding crushed cookies for a fun twist!

FAQs

1. Can I make pistachio gelato without an ice cream maker?
Yes, you can! Pour the mixture into a shallow dish and freeze it. Stir it every 30 minutes for several hours until it’s creamy.

2. How long does homemade pistachio gelato last in the freezer?
It lasts for about 2-3 weeks when stored in an airtight container.

3. Can I use roasted pistachios?
Yes, roasted pistachios can be used, but unsalted and naturally flavored pistachios will provide the best taste.

Homemade Pistachio Gelato

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• Author: krmibk110
• Total Time: 195 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and rich pistachio gelato that’s easy to make at home, perfect for warm days or special occasions.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups (200g) shelled pistachios (unsalted)
• 3/4 cup (150g) granulated sugar
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 4 large egg yolks
• 1/2 tsp pure vanilla extract
• 1 tsp pistachio extract (optional)
• A pinch of salt
• A few drops of green food coloring (optional)

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Instructions

1. Blanch the pistachios by boiling them for 1 minute. Drain and rub in a towel to remove the skins.
2. Blend the pistachios with 1/2 cup of milk until a smooth paste is formed.
3. In a saucepan, heat the remaining milk and cream until steaming but not boiling.
4. Whisk the egg yolks and sugar in a separate bowl until well combined. Slowly mix the hot milk into the egg mixture, then return to the saucepan and cook until slightly thickened.
5. Stir in the pistachio paste, vanilla, pistachio extract (if using), and a pinch of salt. Strain through a fine sieve and refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions until soft-serve consistency is reached, then freeze until firm.

Notes

For best flavor, use high-quality vanilla and pistachio extracts. Store in an airtight container for up to 2-3 weeks.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Churning
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 20g
• Sodium: 20mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg

Keywords: gelato, pistachio, homemade dessert, Italian dessert, summer treat