To make Gelato al Pistacchio, start by blending pistachios into a smooth paste. Heat milk and cream, then combine with a sugar and egg yolk mixture to make a custard. Stir in the pistachio paste, and cook until thickened. Cool the custard, then churn it in an ice cream maker. Freeze until firm and serve once slightly softened. The result is a creamy, rich pistachio-flavored gelato perfect for dessert.
Ingredients:
- 1 cup shelled pistachios (preferably unsalted and roasted)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 large egg yolks
- 1 tsp vanilla extract (optional)
- A pinch of salt
Equipment:
- Blender or food processor
- Saucepan
- Mixing bowls
- Whisk
- Ice cream maker
Step By Step Process:
Step 1: Prepare Pistachio Paste
- Start by placing the pistachios in a food processor or blender. Blend them into a fine paste. If you want a smoother texture, add a tablespoon of milk while blending. The paste should have a creamy, spreadable consistency. You can also lightly toast the pistachios in a pan before blending for a richer flavor.
Step 2: Heat Milk and Cream Mixture
- In a medium saucepan, combine the whole milk and heavy cream. Heat this mixture over medium heat until it begins to steam, but don't let it come to a boil. Stir occasionally to prevent the cream from scalding.
Step 3: Prepare the Egg Custard
- While the milk and cream are heating, whisk the egg yolks and sugar together in a separate bowl until the mixture becomes light and slightly thickened. This will form the base of your gelato. Once the milk and cream mixture is hot (but not boiling), slowly pour it into the egg mixture, whisking constantly to avoid curdling.
Step 4: Combine and Cook the Custard
- Return the combined mixture to the saucepan over low to medium heat. Stir constantly with a wooden spoon or heat-resistant spatula, ensuring the mixture doesn't stick to the bottom. Cook until it thickens enough to coat the back of the spoon, about 5-7 minutes. Be sure the custard doesn't boil, as this can curdle the eggs.
Step 5: Add Pistachio Paste
- Once the custard is ready, remove it from the heat. Stir in the pistachio paste (from Step 1). Use a whisk to ensure it's fully incorporated into the custard. Add a pinch of salt and vanilla extract for added flavor, though vanilla is optional if you prefer a more intense pistachio flavor.
Step 6: Cool and Chill
- Let the custard cool to room temperature, then transfer it to a bowl and refrigerate for at least 4 hours, or preferably overnight. This chilling process ensures the mixture is completely cold before churning, which is important for a creamy texture.
Step 7: Churn the Gelato
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. The gelato will slowly firm up as it churns, typically taking about 20-30 minutes.
Step 8: Freeze and Serve
- Transfer the gelato to an airtight container and freeze for at least 4 hours or until it reaches your desired consistency. When you're ready to serve, let the gelato sit at room temperature for a few minutes to soften slightly before scooping.
Enjoy your homemade Gelato al Pistacchio
- This creamy, rich pistachio gelato is perfect for a luxurious dessert. The nuts' earthy flavor complements the creamy base, making this gelato an indulgent treat for any occasion.