Pistachio Gelato is a luxurious frozen dessert that captures the essence of roasted pistachios in a creamy and indulgent form. This Italian-style ice cream boasts a velvety texture, created by blending rich custard with finely ground pistachios. The result is a vibrant green treat that elegantly balances the nutty nuances of pistachios with a sweet, smooth base. Pistachio Gelato is a sophisticated and flavorful indulgence, offering a cool, refreshing experience with every spoonful and highlighting the natural essence of this beloved nut in a delightful frozen form.
Pistachio Gelato is a wonderful treat to enjoy on any sunny day.
- Ice cream maker
- 2-1/2 cups shelled unsalted pistachios
- 2-1/2 cups whole milk
- 1 cups heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
- 4 large egg yolks
- 2/3 cups granulated sugar
- Coarsely grind the 2-1/2 cups of pistachios in a food processor. Remove and reserve 3/4 cup. Finely grind the remaining pistachios and set them aside, too.
- Bring the milk, cream, and the finely ground nuts almost but not quite to a boil in a medium saucepan over medium-high heat. Watch this closely, as it can foam up– and over–the pot in seemingly no time. Remove the pan from the heat and stir in the vanilla and salt. Pour the pistachio milk mixture into a bowl and place this bowl in another larger bowl filled halfway with ice and water. Let it cool. Cover with plastic wrap and refrigerate overnight.
- The next day, strain the pistachio milk mixture into another saucepan, pressing hard on the ground nuts with the back of a spoon. Discard the soggy nuts. Heat the milk over low heat until very warm. Again, don't let it boil.
- Meanwhile, in the bowl of a stand mixer (or using a bowl and one of those handy dandy hand mixers like my godmother used to use), beat the egg yolks and sugar with the whisk attachment until thick and pale, 3 or 4 minutes.
- Carry the bowl over to the stove and pour just a little of the warm pistachio milk mixture into the whipped egg yolk mixture and stir to combine. Slowly, slowly add the rest of the whipped egg yolk mixture to the pan, stirring constantly with a wooden spoon, until the mixture registers 175° to 180°F (80° to 82°C) on an instant-read thermometer or until the custard that forms thickly coats the back of your spoon.
- Pour the custard into a bowl and place this bowl in another large bowl filled halfway with ice and water. Lazily stir until the mixture cools. Cover the bowl with plastic wrap, gently pressing the plastic directly against the surface of the custard, and refrigerate until completely chilled, about 2 hours.
- Churn the gelato according to the manufacturer’s instructions. Toss in the coarsely ground pistachios during the last few minutes of processing, when the gelato starts to swell and make those mesmerizing waves as it goes round and round and round. Those are how you know the gelato is ready. Scoop the gelato into a plastic container, cover, and freeze until solid. And then try not to consume it all in a single sitting.