Pistachio Gelato Recipe

Place the 1.5 cups roasted unsalted pistachios and 2 tbs granulated sugar in a food processor. Pulse until finely ground.

With the processor running, drizzle in 2 tsp neutral oil and 2 tbs hot water in a slow, steady stream until the mixture becomes a smooth, thick paste. Scrape down the bowl as needed. The paste should be spreadable; if too thick, add 1 tsp hot water at a time until desired consistency is reached.

Transfer the pistachio paste to a bowl and set aside. If you want a brighter color, stir in up to 1 tsp gel green food coloring now (optional).

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until steam appears and small bubbles form at the edge (about 170-175°F / 77-80°C). Do not boil.

While the milk warms, whisk together 6 egg yolks and 3 tbs granulated sugar in a heatproof bowl until pale and slightly thickened.

Temper the yolks: slowly pour about one-third of the hot milk into the yolks while whisking continuously to raise their temperature. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly.

Return the saucepan to medium-low heat and cook gently, stirring constantly with a wooden spoon or silicone spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (around 170-175°F / 77-80°C). Do not let it boil or the eggs will curdle.

Remove the saucepan from the heat. Stir in 1 tsp vanilla extract and 1 tsp salt.

Pass the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits for a silky texture.

While the custard is still warm, whisk in the prepared pistachio paste until fully incorporated and smooth. Taste and adjust sugar if needed (add up to 1-2 tbs more sugar if you prefer sweeter gelato).

Cool the mixture quickly: place the bowl in an ice bath and stir occasionally until it reaches room temperature, about 20–30 minutes.

Cover and refrigerate the pistachio custard for at least 4 hours, preferably overnight. The mixture must be thoroughly chilled (ideally below 40°F / 4°C) before churning.

Prepare your ice cream maker according to manufacturer instructions. Churn the chilled custard until it reaches a soft-serve consistency (this typically takes 20–30 minutes depending on your machine).

If you want a pistachio ripple and chopped nuts: in the last 2–3 minutes of churning, add 1/4 cup chopped pistachios so they distribute evenly. Alternatively, gently fold the chopped pistachios into the churned gelato by hand.

Transfer the gelato to a shallow, airtight container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 2–4 hours to firm up to scoopable gelato consistency.

When ready to serve, let the gelato soften at room temperature for 5 minutes for easier scooping. Garnish with additional chopped pistachios if desired.