Pistachio Gelato Italian Ice (Printer Friendly)

Silky smooth gelato infused with roasted pistachios delivers rich, nutty flavor and creamy texture.

# What You Need:

→ Pistachio Base

01 - 4.2 oz shelled unsalted pistachios
02 - 2 tbsp granulated sugar

→ Gelato Base

03 - 16.9 fl oz whole milk
04 - 6.8 fl oz heavy cream
05 - 4.2 oz granulated sugar
06 - 4 large egg yolks
07 - 1 tsp pure vanilla extract
08 - Pinch of fine sea salt

# Directions:

01 - Preheat oven to 340°F. Spread pistachios on a baking tray and roast for 8-10 minutes until fragrant. Cool slightly, then rub off loose skins using a clean towel.
02 - In a food processor, blend roasted pistachios with 2 tbsp sugar until finely ground and beginning to turn into a paste. Set aside.
03 - In a medium saucepan, heat milk and cream until just below boiling point. Do not allow mixture to boil. Remove from heat.
04 - In a large bowl, whisk egg yolks with 4.2 oz sugar and salt until pale and creamy.
05 - Slowly pour the hot milk mixture into egg yolks while whisking constantly to prevent curdling. Return combined mixture to the saucepan.
06 - Cook over low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon (approximately 170-176°F). Do not allow mixture to boil.
07 - Remove from heat. Stir in the pistachio paste and vanilla extract until fully combined and smooth.
08 - Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure silky texture.
09 - Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.
10 - Process in an ice cream maker according to manufacturer instructions until thick and creamy. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

# Pro Advice:

01 -
  • The roasting step awakens pistachios in a way that store-bought pastes simply can't match, giving you that restaurant-quality depth.
  • Unlike dense ice cream, gelato's silky texture comes from the custard technique, and once you nail it, you'll taste the difference forever.
  • It's naturally vegetarian and gluten-free, which means you're not compromising flavor for dietary needs.
02 -
  • The egg yolks are heated just enough to be safe but not cooked solid—this is why temperature control matters and why a thermometer is your friend, though you can learn to feel it.
  • Chilling overnight isn't just about convenience; it's when the gelato develops its true flavor and texture because the ingredients fully integrate.
03 -
  • If you want deeper color without artificial dyes, add half a teaspoon of natural pistachio extract after tempering the custard—it won't change the flavor but will deepen the pale green to something more Instagram-worthy.
  • Always taste your roasted pistachios before blending; if they taste even slightly bitter, you'll regret it in the finished gelato, so start fresh if needed.
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