Indulge in creamy and incredibly flavorful pistachio gelato with this easy recipe. Discover my secrets to maximize the richness, flavor, and color of the pistachios in this nutty treat.
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 sugar, flavorings and cream: 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.
For ingredient notes, expert tips, recommended equipment, variations, serving suggestions, recipe FAQs etc, refer to the blog post.
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 pistachio paste, one tablespoon at a time, until well combined. Stir in heavy cream, salt, and 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.