How do I master the art of pistachio gelato?

Discover the perfect balance of nutty and creamy with our pistachio gelato recipe! A slice of Italy you won't be able to resist!

You'll need

Items needed to answer the question, How do I master the art of pistachio gelato. Items include: Shelled pistachios Granulated sugar Whole milk Heavy cream Egg yolks

Shelled pistachios 1 cup
Granulated sugar 1 cup
Whole milk 2 cups
Heavy cream 1 cup
Egg yolks 6

Take note
CAUTION: The temptation to eat all the gelato before it's fully ready may be overwhelming. Exercise self-control and save some for later!

1

Make the Pistachio Paste

In a food processor, combine 1 cup of shelled pistachios and 1/4 cup of granulated sugar. Pulse until the mixture turns into a smooth paste. If you want a chunkier texture, pulse for less time.

2

Heat the Milk Mixture

In a saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, and 1/2 cup of granulated sugar. Heat the mixture over medium heat until it begins to steam. Make sure not to let it boil.

3

Temper the Egg Yolks

In a mixing bowl, whisk together 6 egg yolks and 1/4 cup of granulated sugar until the mixture becomes pale yellow. Slowly pour the heated milk mixture into the egg yolks, whisking continuously to prevent scrambling.

4

Cook the Gelato Base

Return the tempered egg yolk and milk mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Be patient, it's worth it!

5

Chill and Churn

Pour the cooked gelato base into a bowl and cover it with plastic wrap, pushing the wrap onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight if possible. Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.