Homemade Pistachio Gelato

Ingredients: 1 1/2 cups shelled pistachios (unsalted, preferably raw) 3/4 cup granulated sugar (divided) 2 cups whole milk 1 cup heavy cream 4 large egg yolks 1 teaspoon pure vanilla extract Pinch of salt Optional: a drop of green food coloring (for color only)

Instructions:

1. Prepare the Pistachios: Place the pistachios in a food processor or blender with 1/4 cup of the sugar. Pulse until finely ground, being careful not to over-process into a paste.

2. Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until steaming but not boiling. Stir in the ground pistachios and a pinch of salt.

3. Infuse the Flavor: Remove from heat, cover, and let the pistachio mixture steep for about 30 minutes to develop a rich flavor.

4. Prepare the Egg Mixture: In a mixing bowl, whisk together the egg yolks and the remaining 1/2 cup of sugar until pale and thick.

5. Temper the Eggs: Slowly pour the warm pistachio-infused milk mixture into the egg yolks, whisking constantly to prevent scrambling. Once combined, pour the mixture back into the saucepan.

6. Cook the Custard: Return the saucepan to medium-low heat. Cook the mixture, stirring constantly with a wooden spoon or heat-safe spatula, until it thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil.

7. Strain and Chill: Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the pistachio solids. Stir in the vanilla extract and optional food coloring for a classic pistachio green hue.

Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled.

8. Churn the Gelato: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.

9. Freeze to Set: Transfer the gelato to an airtight container and freeze for at least 2 hours for a firmer texture.

10. Serve: Scoop and serve cold. Garnish with chopped pistachios or a drizzle of honey for extra flair.

Tips:

Flavor Boost: For an even deeper pistachio flavor, you can toast the pistachios lightly before blending.

No Ice Cream Maker? Pour the chilled mixture into a shallow container and freeze, stirring every 30 minutes for 2–3 hours to break up ice crystals.

Storage: Homemade gelato is best enjoyed within a week for optimal texture and flavor.

Homemade Pistachio Gelato is luxuriously creamy with the nutty richness of real pistachios in every bite. A dreamy, refreshing treat for any season! Enjoy!