Easy Pistachio Gelato Recipe of Your Dreams 🍨

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.

Blend roasted and salted pistachios in a food processor until smooth and they start to release their oils, about a few minutes.

Add powdered sugar to the blended pistachios and blend until combined.

While blending, drizzle in good quality olive oil to enhance the flavor.

Transfer the pistachio mixture to a bowl and set aside.

In a heavy bottom saucepan, warm milk and cream over medium heat until just about to simmer, not bubbling.

In a bowl, whisk together eggs and granulated sugar until well combined.

Once the milk is steaming and has formed a skin, scoop some into the egg mixture and whisk instantly to temper the eggs.

Add more warm milk to the egg mixture and whisk until combined.

Pour the egg mixture back into the saucepan and cook over gentle heat, stirring constantly until it thickens slightly.

Strain the custard through a sieve to remove any lumps or bits.

Whisk the pistachio paste into the warm custard base while it's still hot to infuse the flavor.

Taste the custard and add a tiny bit of salt if needed.

Let the custard cool, then cover and refrigerate for a minimum of 4 hours.

Churn the cold gelato base in an ice cream machine set for gelato, usually for about 20 minutes until it reaches a soft serve consistency.

Transfer the gelato to a freezable container, cover it, and freeze for at least 4 hours before serving.

Let the gelato sit at room temperature for a minute before scooping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens