Creamy Pistachio Gelato

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Creamy Pistachio Gelato: A Decadent Homemade Delight

This luxurious pistachio gelato is rich, nutty, and irresistibly creamy — just like the kind you’d find in an authentic Italian gelateria. With a velvety custard base and finely ground pistachios, it delivers pure pistachio flavor in every bite. Whether you’re using fresh nuts or a ready-made paste, this frozen dessert is sure to impress.

Ingredients

  • 1 cup shelled pistachios (unsalted)
  • ¾ cup granulated sugar, divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Extra chopped pistachios, for garnish

Instructions

1. Prepare the Pistachio Base

Finely grind the pistachios with ¼ cup of sugar in a food processor until they form a thick, coarse paste. For convenience, you can substitute with ½ cup of high-quality pistachio paste.

Pro Tip: Toast the pistachios in a dry skillet over medium heat for 3–5 minutes before grinding — this enhances their natural flavor.

2. Heat the Dairy

In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture is just about to simmer — do not boil. Remove from heat.

3. Whisk the Egg Yolks

In a separate bowl, whisk together the egg yolks, the remaining ½ cup sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.

4. Temper the Eggs

Gradually pour the warm milk mixture into the yolks in a slow stream, whisking constantly. This tempers the eggs and prevents them from scrambling.

5. Cook the Custard

Return the tempered mixture to the saucepan. Cook over low heat, stirring continuously with a wooden spoon or heatproof spatula. Cook until the custard thickens enough to coat the back of the spoon — about 170–175°F (77–80°C). Do not let it boil.

6. Add Flavor

Remove the custard from heat and stir in the prepared pistachio paste and vanilla extract until fully incorporated.

7. Strain and Chill

Pour the custard through a fine mesh sieve into a clean bowl to ensure a smooth texture. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. Churn the Gelato

Once fully chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. The gelato should reach a soft-serve consistency.

9. Freeze Until Firm

Transfer the gelato to a freezer-safe container. Cover and freeze for at least 2 hours, or until it firms up to your desired consistency.

10. Serve & Enjoy

Scoop into bowls or cones and garnish with chopped pistachios for an extra crunch. Serve immediately and savor the nutty, creamy delight of homemade pistachio gelato.

 

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