Pistachio Gelato Cream (Print View)

Silky smooth pistachio gelato with roasted nuts delivers rich, nutty flavor and creamy texture.

# Components:

→ 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 in 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. Do not 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, whisking constantly. Return 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 let it 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.
09 - Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
10 - Churn in an ice cream maker according to manufacturer's instructions until thick and creamy. Transfer to a container and freeze for at least 2 hours before serving.

# Expert Advice:

01 -
  • It tastes authentically Italian without any artificial shortcuts or suspicious green food coloring.
  • The texture is silky and dense in a way store-bought versions rarely achieve, and people will genuinely believe you're a professional.
  • Roasting your own pistachios means the whole house smells incredible, and that's half the joy.
02 -
  • Temperature control is everything—a candy thermometer eliminates guesswork and prevents scrambled custard, which has ruined more gelato than any other mistake.
  • Straining through fine mesh removes invisible grittiness that you won't notice until it's on your tongue, and that small extra step separates homemade gelato from amateur ice cream.
03 -
  • Chill your ice cream maker bowl overnight before churning; a frozen bowl churns faster and creates better texture than one that's merely cold.
  • The pistachio paste will separate slightly as it sits—this is normal, and a quick stir before serving brings everything back together beautifully.
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