Dessertsbiggerbolderbaking4.6
Pistachio Gelato Recipe Of Your Dreams
Our homemade pistachio gelato recipe is made with REAL pistachios for that perfect deep flavor along with being incredibly smooth & creamy!
👥 2 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- saucepan
- bowl
- mixing bowl
- whisk
- pot
📝 Preparation Steps
1
Blend the pistachios in a food processor until smooth and a little oily, about ⏱️ 4 minutes.
2
Add the powdered sugar and salt and process until combined.
(5 oz/142 g) roasted, salted pistachio (shelled)1 cuppowdered sugar2 tablespoons(16 fl oz/480 ml) whole milk2 cups(8 fl oz/240 ml) heavy whipping cream1 cup
3
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.
4
Warm the milk and cream in a medium saucepan over medium heat until simmering.
5
Whisk the eggs and the sugar together in a medium mixing bowl.
6
When the milk mixture is simmering, pour one ladleful at a time into the eggs, whisking constantly.
7
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.
8
Immediately pour the mixture through a sieve into the bowl and discard any solids.
9
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.
10
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.
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