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Creamy Pistachio Gelato

Authentic, luxuriously creamy homemade pistachio gelato with intense nutty flavor. Includes both traditional and easy no-churn methods.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Italian, Sicilian
Calories: 380

Ingredients
  

For the Pistachio Paste
  • 1.5 cups raw, shelled pistachios unsalted (about 200g)
  • 0.25 cup granulated sugar (50g)
  • 2-3 tbsp neutral oil e.g., grapeseed or avocado
  • 1 pinch fine sea salt
For the Custard Gelato Base
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • 4 large egg yolks
  • 0.66 cup granulated sugar (135g)
  • 0.25 tsp fine sea salt
  • 1 tsp pure vanilla extract optional: or ½ tsp almond extract
For the No-Churn Version
  • 1 can sweetened condensed milk 14 oz/397g, chilled
  • 2 cups heavy cream cold (480ml)
  • 1 tsp pure vanilla extract

Equipment

  • Baking sheet
  • Food processor
  • Medium Saucepan
  • Mixing bowls
  • Whisk
  • Ice cream maker (for custard method)
  • Hand mixer or stand mixer (for no-churn method)

Method
 

  1. Make the Pistachio Paste: Preheat oven to 350°F (175°C). Toast pistachios on a baking sheet for 5-7 mins until fragrant. Cool completely.
  2. In a food processor, combine cooled pistachios and ¼ cup sugar. Process to fine crumbs, then drizzle in oil while running until a smooth paste forms. Add a pinch of salt. Set aside.
  3. For Custard Base: In a saucepan, warm milk and cream until steamy. In a bowl, whisk yolks, ⅔ cup sugar, and salt. Slowly temper yolks with warm milk, then return all to the pan.
  4. Cook custard over low-medium heat, stirring constantly, until it thickens to coat the back of a spoon (5-8 mins). Do not boil.
  5. Remove from heat. Whisk in ¾ of the pistachio paste and vanilla. Strain if desired. Cover surface with plastic and chill for at least 4 hours or overnight.
  6. Churn the chilled custard in an ice cream maker per instructions. In the last minute, add remaining paste for ripples.
  7. Transfer to a container, press parchment on top, and freeze for 4-6 hours until firm.
  8. For No-Churn Version: Whip the cold heavy cream to stiff peaks. In another bowl, mix condensed milk, vanilla, and all the pistachio paste. Gently fold into whipped cream.
  9. Pour into a container, smooth top, cover with parchment and lid. Freeze for at least 6 hours or overnight until firm.

Notes

For best flavor, use high-quality raw pistachios. Gelato is best enjoyed within 1-2 weeks. Let sit at room temperature for 5-10 minutes before scooping for ideal texture.