Kitchen Recipe Collection
Italian Gelato al Pistacchio
Authentic, incredibly dense and smooth artisanal pistachio gelato. Made with a rich custard base and pure, unsweetened Sicilian pistachio paste.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 275 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- whole milk
- heavy cream
- egg yolks
- granulated sugar
- pure unsweetened pistachio paste (ideally from Bronte, Sicily)
- pinch of sea salt
Equipment
- Ice cream maker
- Saucepan
- Thermometer
Instructions
- 1
Warm Dairy
In a saucepan, heat the milk and cream over medium heat until it just begins to steam. Do not boil.
- 2
Whip Yolks
In a separate bowl, whisk the egg yolks and sugar together until very pale and thick.
- 3
Temper
Slowly whisk a ladleful of the hot milk into the egg mixture to temper the yolks, preventing them from scrambling.
- 4
Cook Custard
Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon.
- 5
Coat the Spoon
The custard is ready when it reaches 170°F (77°C) and coats the back of the spoon (swiping your finger across should leave a clean line).
- 6
Add Pistachio
Remove from heat immediately. Whisk in the pure pistachio paste and a tiny pinch of salt until completely smooth.
- 7
Chill Base
Strain the mixture through a fine sieve into a bowl set over an ice bath. Once cool, cover and refrigerate for at least 4 hours (or overnight).
- 8
Churn
Pour the cold base into your ice cream maker. Churn according to the manufacturer's instructions.
- 9
The Gelato Texture
Gelato has less air whipped into it than ice cream, so it will look dense. Stop churning when it resembles soft serve.
- 10
Freeze and Serve
Transfer to an airtight container and freeze for 2 hours to firm up. Serve slightly warmer than standard ice cream.
Cooking Tips
- Real pistachio gelato is a brownish-olive green, NEVER bright neon green (which indicates artificial coloring and almond extract).
- Using pure pistachio paste is non-negotiable. Grinding whole pistachios yourself rarely yields a smooth enough texture.
Variations
- Stracciatella di Pistacchio: Drizzle melted dark chocolate into the gelato during the final minute of churning.
Chef's Notes & Storage
- Pistachios from Bronte, Sicily are considered the best in the world, growing in the volcanic soil of Mount Etna.
Nutrition Estimate
350 calories · 7g protein · 28g carbs · 24g fat · 2g fiber per serving
