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Pistachio ice cream served
Authentic Italian-style gelato with roasted pistachio flavour

Pistachio Gelato

Author: Flavelo
Recipes Cakes and Desserts
Pistachio ice cream (gelato al pistacchio) is the king of Italian gelaterias. The colour of real pistachio ice cream is not neon green (that's almond essence and dye), but a muted, brownish-green, and the taste is of roasted oily nuts. In this recipe, we thicken the cream with egg yolks, which is the classic 'custard base', ensuring a rich, silky texture.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 6 hrs
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Italian (Gelato style)

Ingredients

Equipment Needed

  • Food processor (for pistachios)
  • Saucepan
  • Thermometer
  • Ice cream maker

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Pistachios)

Instructions

1 ✓

Blitz the pistachios into a creamy paste in a food processor. (Add a tiny bit of milk if it struggles).

Tip: The pistachio's own oil aids creaminess.
2 ✓

Heat the milk and cream to boiling point.

Tip: Do not boil, just let it steam.
3 ✓

Beat the egg yolks with the sugar until pale.

Tip: This step stabilises the egg.
4 ✓

Tempering: pour a little hot milk onto the eggs, mix, then pour it all back into the saucepan.

Tip: This way the eggs don't turn into scrambled eggs.
5 ✓

Cook until thickened (82°C), then stir in the pistachio paste and salt. Cool.

Tip: Salt highlights the pistachio flavour.
6 ✓

Freeze in a machine.

Tip: The taste of homemade pistachio ice cream is much more intense than shop-bought.

Recipe FAQ

Why isn't my ice cream green?
Because real pistachio is not neon green. The natural colour is brownish-green. If you want it greener, use a tiny bit of spinach powder or food colouring.
The egg curdled when cooking.
You overheated it (over 85°C). Strain it to see if it can be saved, but use a thermometer next time.

Ingredients

  • 150 g Roasted, unsalted pistachios (shelled)
  • 300 ml Double cream
  • 250 ml Whole milk
  • 100 g Granulated sugar
  • 4 pcs Egg yolks
  • 1 tsp Vanilla extract
  • 1 pinch Salt