Dessert: Italy – Sicily – Gelato al Pistacchio (Pistachio Gelato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 6 hrs

Total 6 hrs 35 min

Ingredients

- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2/3 cup (135 g) granulated sugar
- 4 large egg yolks
- 1 cup (140 g) shelled unsalted pistachios, toasted and cooled
- 2 tbsp (30 ml) neutral oil (vegetable or light olive oil)
- Pinch of fine salt
- 1 tsp (5 ml) pure vanilla extract (optional)
- 2 tbsp (20 g) chopped shelled pistachios, for garnish (optional)

Instructions

1. Make pistachio paste: in a food processor, pulse the toasted pistachios with 2 tbsp (30 ml) of the granulated sugar, the neutral oil, and a pinch of salt until a smooth, spreadable paste forms (stop and scrape down the bowl as needed). Set aside.
2. Warm dairy: in a medium saucepan, combine the whole milk and heavy cream and heat over medium until just simmering at the edges (do not boil); remove from heat.
3. Temper yolks: in a bowl, whisk the egg yolks with the remaining sugar until pale. Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper, then pour the yolk mixture back into the saucepan with the remaining milk.
4. Cook custard: return the saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170°F/75°C or 5–8 minutes). Do not boil to avoid curdling.
5. Combine with pistachio paste: remove custard from heat, let cool 2 minutes, then stir in the pistachio paste and vanilla (if using) until fully incorporated. For an extra-smooth texture, pass the mixture through a fine-mesh sieve into a clean bowl to remove any bits.
6. Chill: cover the bowl and refrigerate until thoroughly cold, at least 4 hours or overnight.
7. Churn: pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a dense, soft-gelato consistency (usually 20–30 minutes).
8. Freeze to set: transfer the gelato to an airtight container, press a piece of parchment directly onto the surface to minimize ice crystals, and freeze for at least 2 hours to firm up before serving.
9. Serve: scoop into bowls or small cups and garnish with chopped pistachios if desired. Remove from the freezer 5–10 minutes before serving for the best texture.