Description
A creamy and rich pistachio gelato that’s easy to make at home, perfect for warm days or special occasions.
Ingredients
Scale
- 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)
Instructions
- Blanch the pistachios by boiling them for 1 minute. Drain and rub in a towel to remove the skins.
- Blend the pistachios with 1/2 cup of milk until a smooth paste is formed.
- In a saucepan, heat the remaining milk and cream until steaming but not boiling.
- 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.
- 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.
- 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