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Pistachio Gelato Recipe

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4.3 from 89 reviews

This homemade Pistachio Gelato recipe delivers a rich and creamy Italian-style frozen dessert with intense pistachio flavor, achieved using fresh pistachios, whole milk, and heavy cream. The method involves making a smooth pistachio paste, thickening the mixture slightly on the stovetop, and then churning it in an ice cream maker for a luscious texture.

  • Total Time: 12 hours (including chilling time overnight)
  • Yield: 12 servings

Ingredients

Pistachios

  • 2 cups shelled unsalted pistachios (plus optional ½ cup coarsely ground)

Milk Mixture

  • 2½ cups whole milk
  • 1½ tablespoons corn starch (use only if needed)
  • ⅔ cup sugar (adjust to taste, typically ½ cup + 2 tablespoons)
  • A pinch of salt
  • ½ teaspoon pistachio extract (optional, or 1 drop almond extract plus 2 tablespoons pistachio oil)

Cream

  • 1 cup heavy cream

Instructions

  1. Prep the pistachios: Boil 4 cups of water and add 2 cups of shelled pistachios. Simmer for 2 minutes, then drain and rinse under cold water. Cool the pistachios and rub between kitchen towels to remove skins.
  2. Blend the pistachios: Using a high-speed blender or food processor, blend the 2 cups of pistachios with 2 cups of whole milk until smooth, about 2 minutes. Cover and refrigerate overnight to develop flavor.
  3. Strain the mixture: Pour the chilled pistachio-milk mixture through cheesecloth or a nut bag to remove any solids. Stir occasionally to aid straining. This step can be skipped if your blender produces a very smooth paste.
  4. Thicken the nut milk: Place the pistachio-milk in a large saucepan over medium-high heat, stirring constantly without boiling. Dissolve 1½ tablespoons of corn starch in ½ cup plain milk, then lower heat and whisk this mixture into the pot. Simmer for about 6 minutes until a thin custard consistency is reached. Remove from heat and cool over an ice bath.
  5. Add remaining ingredients: Whisk in the sugar, remaining milk (if unused for thickening), salt, and flavoring (pistachio extract or almond extract plus pistachio oil). Then fold in the heavy cream.
  6. Chill the mixture: Refrigerate the gelato base for several hours or overnight to allow flavors to meld and mixture to cool thoroughly. Alternatively, use an ice bath to chill faster.
  7. Freeze the gelato: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions. Optionally, add the coarsely ground pistachios toward the end of churning for texture.

Notes

  • Removing the pistachio skins helps achieve a smooth and vibrant green gelato.
  • If you don’t have pistachio extract, almond extract with pistachio oil creates a great flavor substitute.
  • The corn starch thickening step is optional but improves the gelato’s creamy texture.
  • Chilling the mixture overnight enhances the flavor and texture before freezing.
  • Adding chopped pistachios during churning gives your gelato a delightful crunch.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/pistachio-gelato-recipe/