Indulge in the creamy and nutty flavors of Italian pistachio gelato with this easy recipe. Made with rich pistachio paste and a touch of vanilla, this homemade gelato is the perfect summer treat. Serve it in waffle cones or enjoy a scoop in a bowl for a refreshing dessert that will transport you to Italy.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/2 cup pistachio paste
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios, for garnish
Directions
- In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Make sure not to let it boil.
- Remove the saucepan from heat and whisk in the pistachio paste and vanilla extract until fully incorporated.
- Pour the gelato mixture into a bowl through a fine-mesh sieve to remove any lumps.
- Cover the bowl and refrigerate for at least 2 hours, or until completely chilled.
- Once the gelato mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned gelato to a lidded container and freeze for a few hours, or until firm.
- Serve the Italian pistachio gelato in a bowl or scoop it into waffle cones. Garnish with chopped pistachios for added flavor and texture.
