Pistachio Recipe

Preparation Steps

1. 1

   Prepare the Pistachios

   In a food processor, grind the shelled pistachios into a fine paste. You can add a small amount of sugar to help with the grinding if necessary.

2. 2

   Cook the Base

   In a saucepan, combine the milk, cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

4. 4

   Temper the Egg Yolks

   Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper them. Then pour the egg yolk mixture back into the saucepan.

5. 5

   Cook the Mixture

   Continue to cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

6. 6

   Combine with Pistachios

   Remove from heat and stir in the pistachio paste, vanilla extract, and a pinch of salt. Mix until well combined.

7. 7

   Chill the Mixture

   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. 8

   Churn the Gelato

   Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. 9

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 4 hours to firm up before serving.