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Pistachio Gelato: A Creamy Dream

Have you ever wondered how to make Italian pistachio gelato? Here is an authentic step by step recipe for you! Learn how to make homemade Italian pistachio gelato and transport yourself to the streets of Italy!

Treat yourself to pistachio gelato with my favorite Italian Ladyfinger Cookies (savoiardi)! Cookie and gelato heaven! Or, pair pistachio ice cream with a One Crust Rhubarb Pie Recipe (galette)!

Every summer when I am in Italy with my family- we eat gelato at least once a day! We general walk to a gelato shop in the afternoon or late evening. Homemade gelato makes a delicious treat any time of day!
must admit that pistachio gelato is my absolute favorite gelato flavor. Okay, I have a few others: fior di late, lemon, and dark chocolate gelato are among my favorite flavors too. I love the intense flavor of pistachio in this super creamy cool treat.

I miss authentic Italian gelato so much when I am in America. I thought it was take my own gelato at home the real Italian way! When I crave gelato and want the easy of a store bought variety-

Notes on homemade gelato ingredients

Use the best quality ingredients for the most flavorful gelato. There aren’t many ingredients in gelato, so if you are going to go through the effort of making it from scratch it is important to use high quality ingredients!

Use super-fresh eggs, whole milk, and cream as well as top-quality flavorings, such as vanilla beans, pure vanilla extract, and cocoa powder. If you’re making fruit varieties, use seasonally fresh, perfectly ripe fruits or top-quality fruit purees. I don’t recommend using skim or partially skimmed milk the texture will be more icy than creamy.

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1 cup shelled pistachios
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
4 egg yolks
1 tsp vanilla extract
A pinch of salt
Extra chopped pistachios for garnish


Prep the Pistachios: In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste.

Heat the Milk & Cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.

Whisk the Yolks: In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.
Temper the Eggs: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Add Pistachio Paste: Remove from heat and stir in the pistachio paste and vanilla extract until well combined.

Chill: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

Churn the Gelato: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze: Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.

Serve & Enjoy: Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!

Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!

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