This Pistachio gelato is so creamy and mouthwatering. My recipe is easy and uses lots of pistachios. I use a method that allows me to fully extract the richness, flavor and lovely color of the pistachios.
Pistachio Gelato, A Heavenly Frozen Delight
Pistachio gelato is a classic and popular flavor like nocciola gelato (hazelnut gelato). And this recipe uses plenty of real pistachios, producing a gelato with a sweet and nutty taste.
Real pistachio gelato may not have a vibrant green hue due to natural color variations in the nuts, ranging from green to brown. It is certainly not going to look like green tea ice cream. Although, I did find bright green Persian pistachios online for my amazing saffron ice cream.
Gelato is creamier, smoother, and denser than traditional ice cream, thanks to less fat and air incorporation. Also, the higher milk solids content allows for less sugar, and a slightly warmer serving temperature enhances the flavors.
Thickeners like egg yolks or corn starch stabilize the gelato base. But in Sicily, renowned for its pistachios, corn starch is the preferred choice to ensure a pure pistachio taste without any eggy notes.
Further, you can easily make this gelato using ready-made pistachio paste available online. I prefer the one made with flavorful Bronte pistachios from Sicily. But be sure to choose pistachio paste rather than "pistachio cream" for a higher pistachio content.
Homemade pistachio paste is easy to make, if you follow my tips. Also, consider enhancing the flavor and color with a touch of pistachio oil that is available online.
Peeling pistachios is not as tedious as one might imagine. Because I use a quick blanching process (and rubbing between kitchen towels) that helps loosen the skins and softens the pistachios, making them blend smoothly into a delicious paste.
Ingredient Notes
- Shelled unsalted pistachios: Use fresh, high-quality pistachios for exceptional flavor and vibrant color. I got mine online from nuts.com (not sponsored).
- Whole milk: The higher fat content provides a rich and creamy texture for a smooth gelato base.
- Sugar: Important for proper texture and taste. You can’t lower this beyond a certain level without compromising on the gelato consistency. Pistachios add a naturally sweet taste, so we will need less sugar than the standard amount.
- Corn starch: Acts as a natural stabilizer for ideal thickness and creamy consistency instead of eggs.
- Heavy cream: The fat content in heavy cream enhances the richness and creaminess, giving the gelato a smooth texture.
- A pinch of salt: Balances flavors, intensifies sweetness and the pistachio taste.
- Pistachio extract: Adds depth and complexity to the gelato. It is easy to find online. Substitute with a drop of almond extract along with pistachio oil (also adds some color, I used La Tourangelle brand). You can try vanilla extract, but that doesn’t enhance the nutty flavor.
How To Make Pistachio Gelato
Here is a brief overview of the step-by-step process. Full recipe with measurements is at the end of blog post.
- Prep pistachios: Boil water, add nuts, simmer and drain. Rub the pistachios between kitchen towels to remove skins.
- Blend pistachios: Combine pistachios with milk and blend. Refrigerate overnight.
- Strain mixture: Pour the chilled pistachio-milk through cheesecloth or a nut bag to remove solids. I did not do this as my vitamix blends pretty smooth.
- Thicken pistachio milk: Do this only if nut milk is not thick like a flowing custard. Heat pistachio milk mixture and stir in corn starch-milk paste. Simmer until thick and then cool.
- Add sugar, flavorings and cream: Stir in sugar, remaining milk, salt, flavor extract and heavy cream.
- Chill mixture: Refrigerate or use an ice bath.
- Freeze gelato: Follow ice cream maker's instructions, optionally add ground pistachios.
My Top Tips
Blanch and skin pistachios for vibrant green color and smooth texture.
Chill the pistachio-milk mixture overnight to intensify the nutty flavor.
Strain nut milk through cheesecloth or a nut bag if it's not smooth enough. But I did not do this as my vitamix blends it pretty smooth and thick.
Recommended Equipment
- Ice Cream/Gelato Maker: I use the ICE-100 Cuisinart model with a built-in compressor for convenient ice cream making without freezing the bowl or chilling the mixture overnight.
- Ice Cream Container: I use double-walled Tovolo ice cream tubs to keep my gelato soft and prevent ice crystal formation.
- Vitamix: I use this high-speed blender to easily grind the nuts into a smooth paste. The thick mixture requires no straining or thickening. Alternatively, try nut butter makers to make super smooth nut paste at home.
- Nut Bag: I use a high quality nut bag. It really works very well to quickly make nut milk at home. And is not expensive at all.
More Ice Cream Recipes
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Pistachio Gelato Recipe
Ingredients
- 2 cups shelled unsalted pistachios plus optional ½ cup coarsely ground
- 2½ cups whole milk
- 1½ tablespoons corn starch use only if needed
- ⅔ cup sugar adjust to taste, I used ½ cup + 2 tablespoons
- A pinch of salt
- ½ teaspoon pistachio extract optional, or use 1 drop almond extract plus 2 tablespoons pistachio oil
- 1 cup heavy cream
Equipment
- Vitamix High Speed Blender
Instructions
- Prep the pistachios: Boil 4 cups of water and add 2 cups of shelled pistachios. Simmer for 2 minutes, then drain and rinse with cold water. Cool the pistachios and remove the skins by rubbing them between kitchen towels.
- Blend the pistachios: In a high-speed blender (Vitamix), combine 2 cups pistachios and 2 cups milk. Blend until smooth, about 2 minutes. Alternatively, finely grind the pistachios using a food processor. Cover and refrigerate overnight.
- Strain the mixture: Pour the chilled pistachio-milk mixture through cheesecloth or a nut bag to remove any solids. Stir occasionally to dislodge solids lining the cloth. I did not strain the mixture as my Vitamix blends the nuts and milk into a smooth and thick paste.
- Thicken the nut milk: Do this only if nut milk is not thick like a flowing custard. In a large saucepan, heat the pistachio-milk over medium-high, stirring constantly. Do not let it boil. Dissolve corn starch in ½ cup plain milk until smooth. Lower the heat and whisk in the corn starch-milk mixture. Simmer until the mixture reaches a thin custard consistency or coats the back of a spoon, about 6 minutes. Remove from heat and cool on an ice bath.
- Add other ingredients: Whisk in sugar, remaining milk (if not used for thickening), salt, and pistachio extract until well combined. Then stir in heavy cream. Instead of flavor extract, I used a drop of almond extract plus 2 tablespoons of La Tourangelle brand pistachio oil.
- Chill the mixture: Refrigerate the mixture for several hours or overnight, or use an ice bath for faster chilling.
- Freeze the gelato: Follow the ice cream maker's instructions to freeze the mixture. Optionally, add the coarsely ground pistachios when the gelato starts to set.
Notes
- Store pistachio gelato in the freezer for 2-3 months. Use an airtight ice cream container and place parchment paper on top to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature is slightly warmer.
- Homemade Pistachio Paste
- Prep the pistachios following step 1 above. In a food processor, pulse the blanched nuts with ⅔ cup sugar until finely ground.
- Add ⅔ cup milk and flavor extract (if using), and continue processing until smooth. Use a hand blender for a smoother texture.
- Ready-made pistachio paste is available online or at specialty stores. Buy a paste with over 45 percent pistachios and adjust the sugar in the recipe as those are already slightly sweetened.
- Pistachio Gelato Using Pistachio Paste
- Heat 2 cups milk in a saucepan over medium-high heat, stirring often. Do not let it boil.
- Dissolve 1½ tablespoons corn starch in ¼ cup milk until smooth. Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until the mixture reaches a thin custard consistency or coats the back of a spoon, about 6 minutes. Remove from heat and cool on an ice bath.
- Whisk in 200 grams (7 oz) pistachio paste, one tablespoon at a time, until well combined. Stir in 1 cup heavy cream, 1 pinch of salt, and ½ teaspoon pistachio extract (if using). Adjust sugar to taste.
- Refrigerate the mixture for several hours or overnight, or use an ice bath for faster chilling.
- Follow the ice cream maker's instructions to freeze the mixture. Optionally, add ½ cup coarsely ground pistachios when the gelato starts to set.
- Serving suggestions, variations and FAQs below.
Nutrition
How To Serve
Thaw at room temperature or in the refrigerator to soften it before serving.
- Toppings: Serve it with roasted pistachios, crushed praline or whipped cream. Try it with dark chocolate shavings, caramel sauce or chocolate sauce. The hint of bitterness complements the sweet gelato.
- Serve with cones, waffle cups, or wafers for a nice contrast in textures.
- Make a pistachio affogato by topping the gelato with a shot of hot espresso. The contrast in flavors and temperatures is delicious.
- Drizzle with homemade pistachio sauce for an intensified pistachio flavor. I've seen pistachio gelato being served this way in Germany.
Variations
This pistachio gelato is vegetarian, gluten free, egg free, low sodium and soy free. Below are a few suggestions, some of which I have not tried.
- Vegan/Dairy-Free: Substitute dairy milk with canned full fat coconut milk and replace heavy cream with plant-based alternatives. But these products may add hints of other flavors.
- Refined Sugar-Free: Try honey or maple syrup as we did for maple ice cream. For a low-calorie, low-carb alternative that maintains creaminess, try allulose. It's a natural sugar substitute that works like sugar in ice cream recipes.
- Flavors: Experiment with flavors like cardamom, rose water, saffron, or vanilla.
Recipe Questions Answered
Whip 2 cups of heavy cream until stiff peaks form. Gradually fold in a can of condensed milk and stir in pistachio paste.
Yes, you can, but be cautious of the saltiness. Also you may want to skip the added salt in the recipe.
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