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Ingredients
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Base Ingredients
Method
Preparation
- 1
Prepare the Pistachios
In a blender or food processor, combine the shelled pistachios and 1/2 cup of whole milk. Blend until the mixture is smooth and creamy. Set aside.
- 2
Heat the Base
In a medium saucepan, combine the remaining milk, heavy cream, granulated sugar, honey, lemon zest, and a pinch of salt. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
- 3
Combine with Pistachio Mixture
Remove the saucepan from heat and stir in the blended pistachio mixture. Mix well to combine.
- 4
Chill the Mixture
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
Churning
- 5
Churn the Gelato
Once the mixture is chilled, pour it into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freezing
- 6
Freeze the Gelato
Transfer the churned gelato into an airtight container. Smooth the top with a spatula and cover it with a lid. Freeze for at least 2 hours, or until firm.
Serving
- 7
Serve and Enjoy
Scoop the pistachio gelato into bowls or cones. Enjoy it as a refreshing dessert!