Pistachio Gelato 1995 ( Italy)

Total Time
Prep 15 mins
Cook 15 mins

Italian ice cream, softer in texture and more intense in natural flavours.

Ingredients Nutrition


  1. Finely grind pistachios with 1/4 cup of the sugar in a food processor.
  2. Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
  3. Bring to a low boil.
  4. Whisk in a bowl the yolks and the last 1/2 cup sugar.
  5. Gradually whisk the milk mixture into the yolk and sugar tempering.
  6. Return to saucepot over medium low heat.
  7. Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
  8. This should take about 8 minutes.
  9. Do not boil.
  10. Remove from heat, whisk in the colouring.
  11. Refrigerate the custard until cold, or overnight.
  12. Process now in your ice cream machine according to the manufacturers directions.
  13. Transfer to a covered container when finished.
  14. Place in freezer.
Most Helpful

Because I don't have a food processor in AZ, I put pistachios into zip lock bag and pummeled with hammer actually dh pummeled. I reduced the almond extract to 3/4 teaspoon and the sugar to 2/3 cup but I did put 4 tablespoons of that sugar into the pistachio mix for Step 1. I didn't have any green food coloring so omitted it hence the color is natural. Served with pirouettes. The hardest thing about this recipe was shelling the pistachios. I think the almond extract should be reduced to 1/2 teaspoon. Thank you for recreating a wonderful memory.

WiGal November 15, 2011