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 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• Chopped pistachios, for garnish (optional) Chopped pistachios, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the mixture reaches a simmer.
2. 2.
   In a separate bowl, whisk together the pistachio paste, vanilla extract, and salt until well combined.
3. 3.
   Slowly pour the pistachio mixture into the simmering milk mixture, whisking constantly to ensure even distribution.
4. 4.
   Continue to cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes.
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.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
7. 7.
   Transfer the gelato to a lidded container and freeze for an additional 2-4 hours, or until firm.
8. 8.
   Serve the Pistachio Gelato in bowls or cones, garnished with chopped pistachios if desired.

Treat your ingredients with care...

• Pistachio paste — Ensure you use a high-quality pistachio paste to achieve the best flavor and texture in your gelato. Look for a paste made from 100% pistachios without any added oils or sugars.

Tips & Tricks

• For a more intense pistachio flavor, you can add a few drops of almond extract to the gelato mixture.
• To prevent ice crystals from forming, make sure the gelato mixture is completely chilled before churning.
• If you don't have an ice cream maker, you can pour the chilled mixture into a shallow dish and freeze 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 a creamy texture. Serve in small bowls or cones to fully enjoy the flavors.

Presentation advice

For an elegant presentation, scoop the gelato into individual serving dishes and sprinkle some chopped pistachios on top. You can also drizzle a little melted dark chocolate over the gelato for added indulgence.