Desserts > International Desserts > Italian Desserts > Gelato Recipes
Homemade Pistachio Gelato
Indulge in the rich, nutty flavor of homemade Pistachio Gelato. This creamy Italian dessert is surprisingly easy to make and requires no special equipment beyond a blender and a freezer.
Ingredients
- 150 g Pistachios, shelled and unsalted
- 250 ml Whole Milk
- 250 ml Heavy Cream
- 120 g Granulated Sugar
- 3 Egg Yolks
- 1 pinch Pinch of Salt
- 1 tbsp Pistachio Paste (optional, for intensified flavor)
Prepare the Pistachio Paste
If you're using raw pistachios, blanch them in boiling water for 1 minute, then transfer them to an ice bath. This helps remove the skins. Rub the skins off and pat the pistachios dry. In a food processor, grind the pistachios until they form a smooth paste. Add a tablespoon or two of milk or cream if needed to help the process.
Make the Custard Base
In a saucepan, combine the milk, cream, and sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just beginning to simmer. Don't let it boil!
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks and salt together. Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs (this prevents them from scrambling). Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
Cook the Custard
Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon. A good test is to run your finger across the back of the spoon; if the line remains clear, the custard is ready. This should take about 5-10 minutes. Be careful not to overheat the custard, or it will curdle.
Combine and Chill
Remove the custard from the heat and stir in the pistachio paste (if using) and the pistachio paste you made. Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to cool completely.
Churn the Gelato
Pour the chilled custard into your ice cream maker (gelato maker) and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the gelato reaches a soft-serve consistency.
Freeze and Serve
Transfer the gelato to an airtight container and freeze for at least 2 hours, or until firm. Before serving, let the gelato soften slightly at room temperature for a few minutes to make it easier to scoop. Garnish with chopped pistachios, if desired. Enjoy!
Nutrition Facts Estimated per 100g of product
Calories: ~250 kcal, Protein: ~5g, Fat: ~18g, Carbohydrates: ~18g (These values are estimated and can vary depending on the specific ingredients used.)
Other Important Considerations for Nutrition
This recipe contains nuts and dairy. It is not suitable for individuals with nut or dairy allergies. Adjust the amount of sugar to your preference. Using higher quality pistachios will result in a richer, more flavorful gelato. Consider the sugar amount if you need to prepare desserts for diabetic people.
FAQ
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Can I use store-bought pistachio paste?
Yes, you can use store-bought pistachio paste, but homemade will generally provide a fresher and more intense flavor. Adjust the quantity to taste. -
Can I make this gelato without an ice cream maker?
While an ice cream maker is recommended for the best texture, you can try the 'no-churn' method. Freeze the custard in a shallow container, and every 30 minutes, use a fork to break up the ice crystals and whip the mixture. Repeat this several times until you achieve a creamy consistency. It will not be as smooth as gelato made with a machine. -
How long can I store homemade gelato?
Homemade gelato is best consumed within 1-2 weeks for optimal flavor and texture. Store it in an airtight container in the freezer.