📝 About This Recipe
Transport yourself to the sun-drenched groves of Bronte, Sicily, with this ultra-creamy, artisanal pistachio gelato. Unlike standard ice cream, this recipe uses a higher milk-to-cream ratio and a slow-churn process to achieve a dense, silk-like texture that lets the earthy, buttery notes of the nut shine. It is a sophisticated balance of savory and sweet, boasting a natural moss-green hue that defines true Italian craftsmanship.
🥗 Ingredients
The Pistachio Base
- 1.5 cups Raw shelled pistachios (unsalted, skins removed if possible)
- 1 tablespoon Neutral oil (grapeseed or avocado oil to help the paste emulsify)
- 1/2 teaspoon Fine sea salt (to enhance the nutty profile)
The Gelato Custard
- 2 cups Whole milk (high quality, full fat)
- 1 cup Heavy cream (minimum 36% milkfat)
- 3/4 cup Granulated sugar
- 1/4 cup Skim milk powder (essential for a smooth, non-icy texture)
- 4 Large egg yolks (room temperature)
- 1/2 teaspoon Pure vanilla bean paste (optional, to round out the sweetness)
For Finishing
- 1/4 cup Roasted pistachios (roughly chopped for garnish)
- 1 pinch Flaky sea salt (for serving)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Spread the raw pistachios on a baking sheet and toast for 8-10 minutes until fragrant but not browned; this awakens the natural oils.
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2
While still warm, place the toasted pistachios in a high-speed blender or food processor with the neutral oil and sea salt. Blitz for 5-7 minutes, scraping down the sides, until it transforms into a completely smooth, runny butter.
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3
In a medium heavy-bottomed saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until it reaches a gentle simmer (do not let it boil).
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4
In a separate heat-proof bowl, whisk the egg yolks with the remaining sugar and the skim milk powder until the mixture is pale and thick.
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5
Temper the eggs by slowly drizzling one ladle of the hot milk mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
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6
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula.
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7
Continue cooking until the custard thickens enough to coat the back of a spoon (nappe stage), which usually occurs at 170°F (77°C). Remove from heat immediately.
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8
Whisk 1/2 cup of your homemade pistachio paste into the warm custard until fully incorporated. Add the vanilla bean paste if using.
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9
Strain the mixture through a fine-mesh sieve into a clean bowl to ensure an ultra-smooth texture. Place the bowl over an ice bath to cool quickly.
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10
Cover the surface of the custard with plastic wrap (touching the liquid to prevent a skin from forming) and refrigerate for at least 6 hours, preferably overnight. A cold base is vital for small ice crystals.
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11
Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes; look for a soft-serve consistency.
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12
Transfer the churned gelato into a chilled container. Fold in half of the chopped pistachios if you desire a bit of crunch throughout.
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13
Freeze for at least 4 hours to 'ripen' the gelato. Remove from the freezer 5-10 minutes before serving to allow it to soften to the traditional gelato serving temperature.
💡 Chef's Tips
Always use the highest quality pistachios you can find; Sicilian Bronte pistachios are the gold standard for their vibrant color and intense flavor. Do not skip the milk powder; it absorbs excess water and creates that signature dense, stretchy gelato texture without adding too much fat. If your pistachio paste isn't perfectly smooth, pass the entire finished custard through a chinois or very fine sieve twice. Avoid over-churning; gelato should have less air (overrun) than American ice cream, so stop as soon as it looks like thick ribbons. Store the gelato in a shallow container to ensure even freezing and prevent the formation of large ice crystals.
🍽️ Serving Suggestions
Serve in a chilled glass bowl with a light dusting of crushed pistachios and a tiny pinch of Maldon flaky salt. Pair with a crisp Almond Biscotti or a warm pizzelle cookie for a delightful texture contrast. Enjoy alongside a shot of hot espresso for an authentic 'Affogato al Pistacchio'. Drizzle with a small amount of high-quality extra virgin olive oil for a modern, savory-sweet twist. Serve with a glass of sweet Vin Santo or a chilled dessert wine.