Dessert: Italy – Gelato al Pistacchio (Pistachio Gelato)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 4 hrs

Total 5 hrs 5 min

Ingredients

- 2 cups (480 ml) whole milk  
- 1/2 cup (120 ml) heavy cream  
- 2/3 cup (135 g) granulated sugar, divided  
- 5 large egg yolks, approx. 3.2 oz (90 g) total  
- 1 1/4 cups (150 g) shelled unsalted pistachios, toasted  
- 2 tbsp (30 ml) light corn syrup or extra milk (optional, for smoother texture)  
- 1 tsp (5 ml) pure vanilla extract  
- 1 tbsp (15 ml) fresh lemon juice (optional, to brighten flavor)  
- 1/8 tsp (0.5 g) fine sea salt

Instructions

1. Toast the shelled pistachios in a single layer on a baking sheet at 325°F (160°C) for 8–10 minutes until fragrant; cool completely.  
2. In a food processor, grind the cooled pistachios with 1/4 cup (60 ml) of the milk and the light corn syrup (if using) until a smooth, slightly oily paste forms; scrape down sides and continue until as smooth as possible (about 2–4 minutes). Set aside.  
3. In a medium saucepan, combine the remaining milk (about 1 3/4 cups / 420 ml) and the heavy cream; warm over medium heat until just below simmering and small bubbles form at the edge (do not boil). Remove from heat.  
4. Meanwhile, whisk the egg yolks with 1/2 cup (100 g) of the granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened.  
5. Temper the yolks by slowly pouring about 1/3 of the hot milk mixture into the yolks while whisking constantly; then pour the yolk mixture back into the saucepan with the remaining milk, whisking to combine.  
6. Return the saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon and reaches 170–175°F (77–80°C) (or thickens to nappe). Do not boil.  
7. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. While still warm, whisk in the pistachio paste, vanilla extract, lemon juice (if using), and salt until smooth and fully incorporated. Taste and adjust salt or lemon if needed.  
8. Cool the mixture quickly by setting the bowl in an ice bath and stirring occasionally, or cover and refrigerate until thoroughly chilled (at least 4 hours, preferably overnight).  
9. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-gelato consistency (typically 20–30 minutes).  
10. Transfer the gelato to a shallow container, press a piece of parchment on the surface to prevent ice crystals, cover, and freeze for at least 2 hours to firm before serving. Remove from freezer 5–10 minutes before scooping for easier serving.