Description
Indulge in the creamy, nutty delight of homemade pistachio gelato! This simple recipe combines fresh pistachios, rich cream, and a touch of vanilla to create a luxurious dessert that’s perfect for any occasion. Follow these easy steps to create your own batch of this Italian classic.
Ingredients
- 1 cup shelled pistachios
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pistachios: Grind the pistachios in a food processor until finely chopped. Set aside.
- Make the Pistachio Paste: In a saucepan, combine ground pistachios, 1 cup of whole milk, and ¼ cup of sugar. Cook over medium heat, stirring occasionally, until the mixture simmers. Remove from heat and let it cool slightly.
- Create the Custard Base: In a mixing bowl, whisk egg yolks with the remaining ½ cup of sugar until pale and thick. Slowly add the pistachio mixture, whisking constantly to avoid curdling.
- Cook the Custard: Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
- Add Cream and Vanilla: Remove from heat and stir in the heavy cream and vanilla extract. Mix thoroughly.
- Chill the Mixture: Allow the custard to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Churn the Gelato: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze and Serve: Transfer the gelato to an airtight container and freeze for 2 hours or until firm. Scoop and enjoy!
Notes
- Use fresh, unsalted pistachios for the best flavor.
- To enhance the pistachio flavor, consider adding a drop of almond extract.
- If you don’t have an ice cream maker, freeze the mixture in a container and stir every 30 minutes until firm to avoid ice crystals.
- Prep Time: 20 minutes
- Cook Time: 4 hours 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian