Homemade Pistachio Gelato

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1/2 cup (120g) pistachio paste 1/2 cup (120g) pistachio paste
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 cup (30g) chopped pistachios, for garnish 1/4 cup (30g) chopped pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 32g (28g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer.
2. 2.
   In a separate bowl, whisk together the pistachio paste, almond extract, and vanilla extract until well combined.
3. 3.
   Slowly pour the pistachio mixture into the simmering milk mixture, whisking continuously to ensure even distribution.
4. 4.
   Continue to cook the mixture over medium heat for about 5 minutes, stirring constantly, until it thickens slightly.
5. 5.
   Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
6. 6.
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, creamy consistency.
7. 7.
   Transfer the gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
8. 8.
   Serve the Pistachio Gelato in bowls or cones, garnished with chopped pistachios for added texture and visual appeal.

Treat your ingredients with care...

• Pistachio paste — Ensure you use a high-quality pistachio paste for the best flavor and texture in your gelato. If you can't find pistachio paste, you can make your own by blending shelled pistachios until they form a smooth paste.

Tips & Tricks

• For an extra creamy texture, make sure the gelato mixture is thoroughly chilled before churning.
• If you prefer a stronger pistachio flavor, you can add a few drops of pistachio extract to the mixture.
• To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the gelato before freezing.
• Experiment with different toppings such as chocolate shavings or a drizzle of caramel sauce to enhance the flavor profile.
• If you don't have an ice cream maker, you can still make this gelato by pouring the mixture into a shallow dish and freezing it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Allow the gelato to soften for a few minutes at room temperature before serving to achieve the perfect scoopable texture. Serve in chilled bowls or cones for a delightful summer treat.

Presentation advice

To elevate the presentation of your Pistachio Gelato, consider serving it in elegant glass dessert bowls or garnishing with a sprig of fresh mint. The vibrant green color of the gelato will beautifully contrast against the chosen serving vessel.