Pistachio Gelato Recipe

 🍨 🍨 Pistachio Gelato Recipe 🍨 🍨

Ingredients

1 cup shelled pistachios

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

4 egg yolks

1 tsp vanilla extract

A pinch of salt

Extra chopped pistachios for garnish

Instructions⤵️

Prep the Pistachios: In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste. Or you can use pistachio paste from the store.

Heat the Milk & Cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.

Whisk the Yolks: In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.

Temper the Eggs: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Add Pistachio Paste: Remove from heat and stir in the pistachio paste and vanilla extract until well combined.

Chill: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

Churn the Gelato: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze: Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.

Serve & Enjoy: Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!

Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!