Pistachio Gelato Recipe
The secret to outstanding pistachio gelato is homemade pistachio paste. Learn how to make it and churn an amazing Italian ice cream!
Servings 1.5 quarts (6 cups/1.5 L)
Ingredients
For the Gelato Base
- 1 batch Classic Gelato Base or Sicilian-Style Gelato Base
For the Pistachio Paste
- 1½ cups shelled unsalted pistachio nuts
- ⅔ cup granulated sugar
- ½ cup whole milk (3.25% m.f.)
Optional
- ½ tsp pistachio extract, or almond extract
Instructions
- For the gelato base: Make the gelato base of your choice, then strain into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- To make the pistachio paste: Bring a small saucepan of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. This is going to blanch the nuts and make them easier to peel and grind later on. After two minutes, drain and rinse the nuts under cold water to cool them completely.
- Dry the nuts with paper towels. If the nuts still have their skin on, I strongly recommend peeling them for the best texture and color. To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This steps take a bit of work, but it's worth it. Alternatively, you can buy pre-peeled pistachios, which are more expensive, but will save you the extra step. (Note that you still must blanch peeled pistachios).
- Put the blanched and peeled nuts in the bowl of a high-speed blender or food processor, then add the sugar. Pulse until the nuts are finely ground, stopping from time to time to scrape down the sides of the container or bowl.
- Add the whole milk and the pistachio or almond extract, if using, and process until the mixture is as smooth and creamy as your appliance will make it (some tiny pistachio bits will remain but that’s ok). If you're using a food processor and want to reach an even smoother texture, transfer the pistachio paste to a tall cup and blend it further using a stick blender.
- To make the pistachio gelato: Whisk the pistachio base into the cold gelato base. Pour the mixture into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
- STORAGE: Transfer the pistachio gelato to an airtight container and freeze until firm, about two hours.Pistachio gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take pistachio gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
Video
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