Homemade Italian pistachio gelato

    4 hours 30 min

    Pistachios are my favourite nuts because they have such an intense flavour. In Italy, I use the Italian Bronte pistachios which come from Sicily but pistachio paste is great for making gelato if you can get your hands on it. Don't worry if you do not have an ice cream machine, I've included a few tips for making it by hand.


    1 person made this

    Ingredients
    Serves: 4 

    • 200ml whole milk
    • 2 eggs
    • 80g caster sugar
    • 100g Bronte pistachios (or pistachios paste)
    • 200ml double cream, cold
    • 1 teaspoon orange blossom water

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:4hr freezing  ›  Ready in:4hr30min 

    1. Place the milk in saucepan; bring up to a simmer, then remove from heat. Set aside to cool slightly.
    2. Place eggs and sugar in a bowl and beat with an electric mixer for 5 minutes or until pale and fluffy. Pour into the saucepan with the milk and stir well.
    3. Return the pan to low heat and cook until just simmering. Remove from heat and transfer into a container to stop it cooking any further.
    4. Shell the pistachios and blanch in abundant boiling water for 2-3 minutes. Drain; remove the skin from the pistachios by rubbing them inside a clean drying cloth. Cool and dry completely, then grind in a mixer or with a mortar and pestle.
    5. Transfer the ground pistachios into a bowl; add the egg- milk mixture, stirring well. Set aside. If using the pistachio paste, skip step 4 and mix it directly with the egg-milk mixture.
    6. Beat the double cream until stiff peaks form; gently fold in the pistachios mixture.
    7. If using an ice cream maker, transfer the mixture into the bowl of the machine and follow manufacturer's instructions. If you do not have an ice cream machine, transfer the mixture into a freezer-safe container and place in freezer for 30 minutes. Remove from the freezer and crush the ice crystals with a spatula. Return to the freezer and repeat the same process for 4 hours, crushing the crystals every 30 minutes. This will keep you gelato silky and smooth. Enjoy!

    Suggestion:

    Serve the gelato topped with chopped pistachios and grated chocolate.

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