How to Make Gelato By Hand No Ice Cream Machine Required!

pistachios

🥗Healthier: shelled pistachios

💰Cheaper: almonds

Almonds can provide a similar texture and flavor at a lower cost.

cream

🥗Healthier: coconut cream

💰Cheaper: half-and-half

Coconut cream adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often less expensive and has a lower glycemic index.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides creaminess without eggs.

Heat 2 cups of 2% milk and 1 cup of heavy whipping cream over medium-high heat until it comes to a simmer and starts to foam.

In a mixing bowl, beat 4 egg yolks and 1/2 cup of sugar until smooth and ribbony in texture.

Temper the egg mixture by slowly pouring in some of the hot milk and cream mixture while whisking rapidly.

Combine the tempered egg mixture back into the saucepan with the remaining milk and cream mixture.

Cook over medium heat, whisking continuously, and add in 1/3 cup of pistachio nut paste until the mixture thickens slightly.

Pour the mixture into a bread pan and place it in the freezer.

Every 30 minutes, remove the pan from the freezer and whisk the mixture for 1-2 minutes to break up ice chunks.

After about 3-4 hours and six turnings, let the gelato freeze solid before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens