Sicilian Pistachio Gelato

How to Make Sicilian Pistachio Gelato

1. 1

   Step 1: Toast and grind the pistachios into a paste

   Preheat the oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast 8–10 minutes until fragrant and lightly browned; cool slightly. Reserve about 2 tablespoons of the sugar for the pistachio paste, then pulse the toasted pistachios in a food processor with the reserved sugar and a pinch of salt until a smooth, oily paste forms (this may take several minutes and occasional scraping).

   For this step

   • 1 1/2 cupsShelled raw pistachios (unsalted)
   • 1/4 teaspoonFine sea salt
   
2. 2

   Step 2: Warm milk and cream

   In a medium saucepan combine the milk, cream and the remaining sugar; warm gently over medium heat until just below a simmer and the sugar has dissolved, stirring occasionally. Remove from heat and let the mixture sit for a minute so it’s hot but not boiling—this will be used to temper the yolks.

   For this step

   • 2 cupsWhole milk
   • 1 cupHeavy cream
   
3. 3

   Step 3: Make the custard and flavor with pistachio

   Whisk the egg yolks in a bowl until smooth. Slowly temper the yolks by whisking in a ladleful of the hot milk mixture, then gradually whisk the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (about 170–175°F / 77–80°C). Strain the custard into a bowl, stir in the pistachio paste and vanilla, then use an immersion blender for 30–60 seconds to fully emulsify and smooth the mixture. Chill the mixture thoroughly in an ice bath, then refrigerate until cold (at least 2 hours).

   For this step

   • 4 largeLarge egg yolks
   • 2 tablespoonsUnsweetened pistachio paste (or natural pistachio butter)
   • 1/2 teaspoonPure vanilla extract
   
4. 4

   Step 4: Churn and freeze to set

   Churn the chilled base in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency (about 20–30 minutes). Transfer to a lidded container and freeze at least 4 hours, preferably overnight, until firm. Let sit 5–10 minutes at room temperature before scooping for the best texture.
   

1. Preheat the oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast 8–10 minutes until fragrant and lightly browned; cool slightly. Reserve about 2 tablespoons of the sugar for the pistachio paste, then pulse the toasted pistachios in a food processor with the reserved sugar and a pinch of salt until a smooth, oily paste forms (this may take several minutes and occasional scraping).
2. In a medium saucepan combine the milk, cream and the remaining sugar; warm gently over medium heat until just below a simmer and the sugar has dissolved, stirring occasionally. Remove from heat and let the mixture sit for a minute so it’s hot but not boiling—this will be used to temper the yolks.
3. Whisk the egg yolks in a bowl until smooth. Slowly temper the yolks by whisking in a ladleful of the hot milk mixture, then gradually whisk the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (about 170–175°F / 77–80°C). Strain the custard into a bowl, stir in the pistachio paste and vanilla, then use an immersion blender for 30–60 seconds to fully emulsify and smooth the mixture. Chill the mixture thoroughly in an ice bath, then refrigerate until cold (at least 2 hours).
4. Churn the chilled base in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency (about 20–30 minutes). Transfer to a lidded container and freeze at least 4 hours, preferably overnight, until firm. Let sit 5–10 minutes at room temperature before scooping for the best texture.