Gelato Recipe

Prepare base

Combine 2 cups whole milk and 1 cup heavy cream in a medium saucepan. Split and scrape 1 vanilla bean (or add 1 tbsp vanilla extract later). Heat over medium until steam appears and small bubbles form at edges; do not boil.

Make custard

In a bowl, whisk 4 egg yolks with 3 tbs granulated sugar until pale and slightly thickened. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks to raise temperature without scrambling. Then slowly whisk the warmed yolks back into the saucepan with the remaining milk/cream.

Cook to nappe

Over low-medium heat, stir constantly with a spatula or wooden spoon until the mixture thickens and coats the back of the spoon (nappe) — about 170–175°F (77–80°C). Do not boil. Remove from heat and stir in 1 tbs invert sugar (or light corn syrup) and 1 tsp fine sea salt. If using vanilla extract instead of bean, stir it in now.

Chill

Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked bits and vanilla bean pod. Cover surface with plastic wrap to prevent a skin and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Churn

Once chilled, churn in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency (usually 20–30 minutes). Transfer to a shallow container and freeze for at least 2 hours to firm up to scoopable gelato texture.

Toast pistachios

Preheat oven to 350°F (175°C). Spread 1 cup shelled pistachios on a baking sheet and toast 6–8 minutes until fragrant and slightly darker. Let cool.

Blanch and remove skins (optional for color/smoothness)

To reduce brown skins and brighten green color: briefly blanch toasted pistachios in boiling water for 30 seconds, then transfer to ice water and rub skins away. Pat dry thoroughly.

Make pistachio paste

Place toasted (and skinned if done) pistachios in a food processor or high-speed blender with 1/2 cup almond milk and 1 tbs neutral oil. Process until a smooth paste forms, pausing to scrape sides. Add up to another tablespoon almond milk if needed to reach a dense paste.

Heat coconut base

In a small saucepan, combine 2 cups full-fat coconut milk, 1.25 cups granulated sugar and 1/2 tsp fine sea salt. Warm over medium until sugar dissolves and mixture is hot but not boiling.

Combine and mature

Blend the hot coconut mixture with the pistachio paste, 1 tsp lemon juice and 1 tbs melted oil in a blender until very smooth. Add 1/4 tsp natural green coloring if desired. Chill the mixture in the refrigerator until fully cold, at least 2–4 hours (or overnight) to let flavors meld.

Churn and freeze

Churn chilled pistachio base in an ice cream maker per manufacturer instructions until thickened (20–30 minutes). Transfer to a shallow container and freeze at least 2 hours to firm before serving. Garnish with chopped pistachios when plating.

Make simple syrup

In a small saucepan, combine 1 cup water and 0.75 cup sugar. Heat, stirring, until sugar fully dissolves. Remove from heat and cool to room temperature.

Prepare fruit purée

If using frozen raspberries, thaw slightly. Combine 3 cups raspberries and cooled simple syrup in a blender or food processor. Purée until smooth. Pass the purée through a fine mesh sieve into a bowl to remove seeds. Press firmly to extract as much liquid as possible.

Adjust and chill

Stir in 1 tbs lemon juice, 1 tsp optional liqueur or corn syrup, and a pinch (1/8 tsp) fine sea salt. Taste and adjust sweetness/acidity as needed. Chill mixture thoroughly, at least 2 hours.

Churn and finish

Churn chilled purée in an ice cream maker until set (usually 15–25 minutes). Sorbets freeze harder than gelato — transfer to a container and freeze 1–2 hours to reach scoopable consistency. Let sit a few minutes at room temperature before scooping.

Select two scoops total per serving (e.g., vanilla + pistachio, vanilla + sorbet, or pistachio + sorbet). Use a warmed ice cream scoop for clean balls: dip scoop in hot water and shake off before each scoop.

Place two scoops in a chilled dish or cup. Garnish pistachio scoop with 2 tbs chopped pistachios and add fresh fruit or mint leaves for sorbet. Serve immediately.

Storage: Gelato kept in airtight containers will keep 1–2 weeks for dairy and vegan bases, sorbet up to 1 month. Soften in refrigerator for 10–20 minutes before serving if too hard.