![A tub of pistachio gelato with three scoops on top.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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Hi Bold Bakers!
Pistachio is one of the most popular flavors of gelato. I don’t know what it is about it, but everyone goes crazy for it (including me!) Storebought gelato is fine, but real pistachio gelato that you make at home, with real pistachios? It may change your life.
I really suggest going BIG here! (Don’t I always? It’s in the title!) Many people use artificial pistachio flavoring for their gelato, and it’s good, but it’s not great. And what’s the point of waiting for something to freeze before you eat it and you realize it’s good!
My homemade pistachio gelato is made with real pistachios that are popped in a food processor until a paste is formed. It gives the gelato such a deep flavor, and the texture is so smooth and creamy. I know pistachios are expensive, but this recipe is worth it!
![Pistachio gelato with 3 scoops on top, still in the tub.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Pistachio Gelato is creamy and nutty and everything you love about a cold dessert.")
What Is Pistachio Gelato?
Gelato is like ice cream, except it has less fat in it. Without that extra fat from the milk and the cream, the flavor comes through really intensely.
This gelato recipe is made with toasted pistachios that get blended into a paste. If you love pistachio, I highly recommend you stop snacking on them and make this gelato!
What You Need To Make Pistachio Gelato
How To Make Pistachio Gelato
Making this lovely gelato is about as easy as any other gelato — the only extra step is making that delicious pistachio paste! Here is how you make pistachio gelato (get the recipe with measurements, down below!):
- Blend the pistachios in a food processor until they become smooth and a little oily.
- Add in the powder sugar and salt and process until it is combined.
- As the processor runs, drizzle in the olive oil until blended. Set the pistachio paste aside while you make the gelato base.
- Place a large mixing bowl with a sieve set over it near the stove.
- In a medium saucepan over medium heat, warm the milk and cream until simmering.
- In a separate medium mixing bowl, whisk the eggs and sugar together.
- When the milk mixture is simmer, pour one ladleful at a time into the eggs, whisking constantly.
- Return the milk mixture to the pot, reduce the heat to low, and cook. Stir it constantly until it has thickened enough to coat the back of a spoon.
- Once thickened, immediately pour the mixture through the sieve into the bowl. Discard any solids.
- Whisk the pistachio paste in the custard, tablespoon by tablespoon. Taste along the way until you get the flavor you like. Cover the custard and refrigerate until thoroughly chilled, at least four hours.
- Churn the custard following the direction of your ice cream maker. Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.
Gemma’s Pro Chef Tips For Making Pistachio Gelato
- Be sure to measure the pistachios after they are shelled to get the correct amount.
- If you want your gelato to be greener, blanch the pistachios and then remove the brown skins. Place the shelled pistachios in a bowl with cold water and let sit for 5 minutes. Drain, cover with boiling water, and let sit for 3-4 minutes. Finally, rinse with cold water. You can then peel by hand or place the pistachios on a clean kitchen towel and rub the skins off.
- Always temper the yolks by adding the hot milk slowly to the yolks instead of pouring the yolks directly into the hot milk to prevent curdling.
- If you happen to have premade pistachio paste, use this: combine 1 1/3 cups (10½oz/295g) pistachio paste with the heavy whipping cream in a bowl and proceed with the directions starting at Step 4.
- Serve with homemade ice cream cones!
How Do I Store Pistachio Gelato?
Homemade pistachio gelato will keep in your freezer for up to 4 weeks.
Make More Ice Cream!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 20 mins
freeze for 4 hrs
My homemade pistachio gelato recipe is made with REAL pistachios for that perfect deep flavor along with being incredibly smooth & creamy!
Author: Gemma Stafford
Servings: 2 pints
Ingredients
- 1 cup (5oz/142g) toasted pistachio (shelled)
- 1¼ cups (5oz/142g) powdered sugar
- ¼ teaspoon salt
- 2 ½ tablespoons olive oil
- 2 cups (16floz/480ml) whole milk
- 1 cup (8floz/240ml) heavy whipping cream
- 4 large egg yolks
- ¾ cup (6oz/170g) granulated sugar
Instructions
Blend the pistachios in a food processor until smooth and a little oily.
Add the powdered sugar and salt and process until combined.
While the processor is still running, drizzle in the olive oil until blended, and then set the pistachio paste aside while you make the gelato base.
Place a large mixing bowl with a sieve set over the bowl near the stove.
Warm the milk and cream in a medium saucepan over medium heat until simmering.
Whisk the eggs and the sugar together in a medium mixing bowl.
When the milk mixture is simmering, pour one ladleful at a time into the eggs, whisking constantly.
Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
Immediately pour the mixture through the sieve into the bowl and discard any solids.
Whisk the pistachio paste in tablespoon by tablespoon into the warm custard until you get the nut flavor you like. Cover and refrigerate until thoroughly chilled, at least 4 hours.
Churn according to the directions for your ice cream maker. Transfer to an airtight container and freeze for at least 4 hours before serving. Store in the freezer for up to 4 weeks.