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Classic Italian Pistachio Gelato
Traditional dish · Italian
A rich and creamy classic Italian gelato made with real pistachios, offering an intense nutty flavor and smooth texture. This recipe focuses on traditional methods for authentic gelato.
Ingredients
- Whole milk2 cups
- Heavy cream1 cup
- Granulated sugar3/4 cup
- Egg yolks4
- Pistachio paste (unsalted, high quality)1/2 cup
- Salt1 pinch
Steps
- 1
In a saucepan, heat the milk and heavy cream over medium heat until simmering. Do not boil.
- 2
In a separate bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
- 3
Temper the egg yolk mixture by slowly whisking in about half of the hot milk mixture. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- 4
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Do not boil.
- 5
Remove from heat. Stir in the pistachio paste and salt until fully incorporated and smooth.
- 6
Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- 7
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- 8
Transfer the churned gelato to an airtight container and freeze for at least 2-4 hours to firm up before serving.
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