Ingredients:
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/2 cup shelled pistachios, finely ground (I use a food processor for this)
4 large egg yolks
1 teaspoon pure vanilla extract
Pinch of salt
Instructions:
Warm the Cream: In a medium saucepan, gently heat the milk and cream over medium-low heat. Watch it closely! You want it to steam, not boil. Remove from the heat and let it cool slightly.
Whisk it Up: In a separate bowl, whisk together the sugar, ground pistachios, egg yolks, vanilla extract, and a pinch of salt until smooth and combined.
Temper the Eggs: This is key! Slowly pour the warm milk mixture into the egg mixture, whisking constantly. This prevents the eggs from scrambling.
Cook and Stir: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly with a heat-resistant spatula. Keep stirring until the custard thickens enough to coat the back of the spoon. Don’t let it boil!
Cool Down: Remove the saucepan from the heat and let the custard cool completely. For faster cooling, place the saucepan in an ice bath and stir occasionally.
Churn it Out: Once cooled, pour the custard into your ice cream maker. Churn according to the manufacturer’s instructions (usually 20-25 minutes).
Freeze & Enjoy: Transfer the gelato to an airtight container, smoothing the surface. Freeze for at least 4 hours, or until firm.
Tips from Your Friendly Neighborhood Blogger:
Intensify the Pistachio: For an extra punch of pistachio flavor, garnish with crushed pistachios or swirl in a bit of pistachio paste before freezing.
Make Ahead: This recipe is perfect for making ahead of time! Just make sure to let it soften slightly before scooping.
Enjoy your homemade pistachio gelato! It’s the perfect summer treat. Let me know how yours turns out in the comments below!
