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Pistachio Gelato

A creamy, nutty gelato that is easy to make at home, featuring real pistachios and perfectly balanced sweetness for a refreshing treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the gelato base
  • 1 cup Pistachios, unsalted and shelled Use good nuts with vibrant green color.
  • 2 cups Whole milk The fat content helps create a creamy base.
  • 1 cup Heavy cream Adds that silky body we all love.
  • 3/4 cup Granulated sugar You can reduce slightly if your pistachios are extra sweet.
  • 4 large Egg yolks They thicken and smooth the base.
  • 1 pinch Salt It wakes up the nuttiness.
  • 1 teaspoon Vanilla Optional, but it rounds out the flavor.
  • 1-2 drops Almond extract Totally optional, use sparingly to enhance the pistachio note.

Method
 

Preparation
  1. Start by toasting the pistachios in a dry skillet on medium heat for 3 to 5 minutes, stirring often until fragrant. Let them cool slightly.
  2. Blend the toasted pistachios with 1 cup of the milk until you get a thick pistachio milk. It won’t be perfectly smooth, which adds a nice texture.
Making the Custard Base
  1. In a medium saucepan, warm the remaining milk, the cream, half the sugar, and a pinch of salt over low heat until steamy. Don’t let it boil.
  2. In a separate bowl, whisk the egg yolks with the rest of the sugar until pale and silky.
  3. Slowly whisk the warm dairy into the yolk mixture, then pour everything back into the pot. Stir over low heat until it thickens slightly and coats the back of a spoon.
  4. Stir in your pistachio milk and vanilla. Add one or two drops of almond extract if using. Taste to ensure it’s delicious.
Chill, Churn, and Set
  1. Let the mixture cool to room temp, then chill completely for at least 4 hours or overnight.
  2. Churn in your machine until soft serve consistency. Scoot it into a freezer-safe container and freeze for 3 to 4 hours until scoopable.
  3. For the no-churn method, whip 1/2 cup of extra cream to soft peaks, fold into the chilled base, and freeze.

Notes

For best results, toast nuts lightly before blending, keep the heat low while thickening, and let the mixture chill fully before churning for a silky texture. Serve with toppings like chopped pistachios, dark chocolate shavings, or a swirl of honey.