Our homemade pistachio gelato recipe is made with REAL pistachios for that perfect deep flavor along with being incredibly smooth & creamy!
- 1 cup (5 oz/142 g) roasted, salted pistachio (shelled)
- 2 tablespoons powdered sugar
- 2 ½ tablespoons extra virgin olive oil
- 2 cups (16 fl oz/480 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy whipping cream
- 4 large egg yolks
- ¾ cup (6 oz/170 g) granulated sugar
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Blend the pistachios in a food processor until smooth and a little oily, about 4 minutes.
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Add the powdered sugar and salt and process until combined.
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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.
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Warm the milk and cream in a medium saucepan over medium heat until simmering.
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Whisk the eggs and the sugar together in a medium mixing bowl.
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When the milk mixture is simmering, pour one ladleful at a time into the eggs, whisking constantly.
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Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, about 3-4 minutes. Note this mixture will not thicken that much, just slightly.
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Immediately pour the mixture through a sieve into the bowl and discard any solids.
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Whisk the pistachio paste into the warm custard until you get the nut flavor you like. Cover and refrigerate until thoroughly chilled, at least 4 hours.
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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.
- 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 prefer a LIGHTER texture, use whole eggs instead of egg yolks because egg whites contain more moisture and can add more air to the gelato.
- 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!