Pistachio Recipe
Make Pistachio Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pistachio Gelato Base
Pistachio Paste & Mix-ins
Finishing
Method
Pistachio Gelato Base
- 1
Warm the dairy
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add 3 tbs granulated sugar and 1 tbs invert sugar (or light corn syrup). Warm over medium heat until the mixture is hot and small bubbles form around the edge—do not boil, about 6–8 minutes. Stir occasionally to dissolve sugar.
- 2
Temper the yolks
In a medium bowl, whisk 4 egg yolks lightly with 1 tsp fine sea salt. Slowly ladle about 1 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper. This raises the yolks' temperature without curdling.
- 3
Cook custard
Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over low to medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the mixture thickens enough to coat the back of the spatula (nappe), about 6–10 minutes. Do not let it boil. The final temperature should be about 170–175°F (77–80°C) if using a thermometer.
- 4
Strain and cool
Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool at room temperature for 10–15 minutes, then cover and chill in the refrigerator until fully cold, at least 2 hours or overnight for best flavor.
Pistachio Paste & Mix-ins
- 5
Optional blanching
If you prefer a brighter green and smoother paste, blanch 1 cup shelled pistachios briefly in 1/2 cup hot water for 1–2 minutes, then drain. Rub the skins off between towels or your fingers. Dry nuts thoroughly on a towel or low oven (200°F/95°C) for 8–10 minutes—do not brown.
- 6
Make pistachio paste
Place the prepared pistachios in a food processor. Add 2 tbs granulated sugar and 1 tbs neutral oil (or an extra tablespoon of cream). Process on high, pausing to scrape the bowl, until the nuts break down into a smooth paste—this can take 4–7 minutes depending on processor power. If needed, add a teaspoon of neutral oil to help achieve a creamy consistency. For extra flavor, blend in 1 tsp pistachio liqueur or 1/2 tsp almond extract.
- 7
Combine paste with custard
Remove the chilled custard from the refrigerator. Whisk or use an immersion blender to incorporate the pistachio paste into the custard until fully homogeneous and evenly colored. Taste and adjust sweetness or salt as needed; you can add up to 1–2 tbs sugar if you prefer sweeter gelato.
Churning & Finishing
- 8
Churn
Pour the pistachio custard into a chilled ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency, usually 20–30 minutes depending on the machine.
- 9
Fold in chopped pistachios
When churning is nearly complete, fold in 1/2 cup lightly chopped pistachios for texture and a nutty bite. If you prefer a pistachio ripple, reserve chopped nuts and layer them into the container as you transfer gelato.
- 10
Harden
Transfer the gelato to a shallow, airtight container. Smooth the top, sprinkle with 1/4 tsp salt if desired to enhance flavor, and press a piece of parchment directly on the surface to prevent ice crystals. Freeze until firm, about 2–4 hours.
- 11
Serve
Scoop or spoon gelato into bowls or cones. Let sit for 2–3 minutes at room temperature for optimal texture. Garnish with a few whole or chopped pistachios if desired.