Pistachio Gelato Recipe

pistachio ice cream in metal bowl with spoon.

4.25 from 4 votes

This Pistachio Gelato brings authenticity right to your kitchen with its rich, creamy texture and pure pistachio flavor. Made with real pistachios and traditional techniques, this homemade gelato is smooth, luxurious, and naturally full of nutty sweetness without artificial colors or flavors.

Prep Time10

Cook Time20

Chill and Freeze Time (Combined)5

Total Time5 30

Course: Dessert

Cuisine: Italian

Keyword: Italian gelato recipe, pistachio cream, pistachio gelato

Servings: servings

Author: Elena Davis

Ingredients

1 recipe for pistachio cream click for link
3 cups whole milk you can also use heavy cream or half and half if desired
½ cup granulated sugar
½ cup chopped pistachios for topping

US Customary - Metric

Instructions

Make the pistachio cream according to the recipe. Set aside.
In a medium saucepan, warm the milk and sugar over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Whisk a few minutes until the sugar dissolves.
Make the pistachio gelato: Whisk the pistachio cream base into the cream mixture. Mix until combined and let cool (covered) in the fridge for at least 3 hours and up to overnight.
Pour 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.
Transfer the gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.

Notes

Peel the pistachios—it makes a difference: Most shelled pistachios come partly peeled. If you look closely, the nuts still have a thin skin over them. Removing those skins makes for an extra-smooth pistachio cream. It also creates a more vibrant color.
Use a blender to achieve an extra smooth and creamy consistency.
Refrigerate the gelato before churning: A cold custard is a key to creating the smoothest, creamiest gelato. Refrigerating the custard for at least 3 hours is good, but overnight is even better. Plan ahead for optimal results.
Use quality ingredients: Since there aren't many ingredients use the best to produce the best taste and texture.

Nutrition