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Homemade Pistachio Gelato

This recipe brings the magical feeling of Italian summer gelato right to your kitchen! Making your own pistachio gelato is easier than you think, resulting in a smooth, rich, and incredibly rewarding treat.
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Prep Time 20 minutes

Equipment

  • Food processor For grinding pistachios and sugar
  • Saucepan For heating milk and cream, and cooking the custard
  • Whisk For whisking egg yolks and sugar, and tempering the eggs
  • Fine-mesh sieve For straining the mixture
  • Ice cream maker For churning the gelato
  • Freezer-safe container For storing the gelato

Ingredients
  

Ingredients

  • 1 cup shelled pistachios High-quality pistachios recommended
  • 0.75 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Extra chopped pistachios For garnish

Instructions
 

  • Finely grind the pistachios and ¼ cup of sugar in a food processor until you have a coarse paste. Don't over-process, or you'll get pistachio butter!
  • In a saucepan, combine the milk and cream. Heat over medium heat until it just starts to simmer. Don't let it boil!
  • In a separate bowl, whisk together the egg yolks, the remaining ½ cup of sugar, and the salt until the mixture is pale and thick.
  • Slowly whisk the hot milk mixture into the egg yolks, whisking constantly. This tempers the eggs and prevents them from scrambling.
  • Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens. It should coat the back of a spoon. Again, don’t let it boil!
  • Remove from heat and stir in the pistachio paste and vanilla extract.
  • Strain the mixture through a fine-mesh sieve to remove any lumps.
  • Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or even overnight.
  • Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
  • Transfer the gelato to a freezer-safe container and freeze for at least 2 hours to harden.
  • Serve your delicious homemade pistachio gelato, garnished with extra chopped pistachios.

Notes

Feel free to experiment! You could add a splash of amaretto for an adult twist, or a swirl of chocolate for an extra decadent treat. If you don't have heavy cream, you can substitute with full-fat coconut milk for a vegan option (though the texture might be slightly different). Don't overheat the custard; overheating will scramble the eggs and result in a grainy texture. Strain the mixture to remove any tiny pistachio pieces that might create a gritty texture. Proper chilling ensures a smoother, less icy final product. You can make the custard base a day or two in advance.