Want a frozen Christmas treat? Pistachio Gelato

Pistachio Gelato Recipe

Step 1: Make the Pistachio Paste

Ingredients:

• 1 cup (5 oz / 142 g) roasted, salted pistachios (shelled)

• ½ cup powdered sugar

• 2½ tablespoons extra virgin olive oil (add more if needed for smoothness)

Instructions:

1. Prepare the nuts: If very salty, rinse briefly in warm water, pat dry, and lightly toast in a 300°F (150°C) oven for 5–7 minutes. Let cool.

2. Grind: Place pistachios and powdered sugar in a food processor or blender. Pulse until finely ground.

3. Add oil: While blending, drizzle in olive oil until a smooth, creamy paste forms. Add a bit more oil if needed.

4. Set aside: Store in a covered container until ready to use.

   
   

Step 2: Make the Gelato Base

• Ingredients:

  • 2 cups (480 ml) whole milk

  • 1 cup (240 ml) heavy cream

  • ¾ cup (150 g) granulated sugar

  • 4 large egg yolks

  • 1 teaspoon cornstarch

  • ½ teaspoon vanilla extract (optional)

  • ½ cup pistachio paste (from above)
    

Instructions:

1. Mix dry ingredients: In a small bowl, whisk the sugar and cornstarch together to help disperse the starch evenly.

2. Heat milk & cream: In a medium saucepan, combine milk and cream. Warm over medium heat until steaming but not boiling.

3. Whisk yolks: In a separate bowl, whisk egg yolks until smooth. Slowly whisk in the sugar–cornstarch mixture until pale and thick.

4. Temper the eggs: Slowly pour about 1 cup of the hot milk mixture into the yolk mixture while whisking constantly. Then pour everything back into the saucepan.

5. Cook the custard: Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.

6. Add pistachio paste: Remove from heat and whisk in pistachio paste and vanilla (if using) until smooth.

7. Chill: Pour the mixture into a bowl, cover, and refrigerate until completely cold — at least 4 hours or overnight.

Step 3: Freeze the Gelato

1. Churn: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.

2. Freeze: Transfer to an airtight container and freeze for 2–3 hours to firm up.

Step 4: Serve

Scoop into bowls or cones and enjoy immediately for soft-serve texture, or after chilling for a firmer scoop—optional toppings: chopped pistachios, a drizzle of olive oil, or a sprinkle of sea salt.

Recipie by Santa Tim at Santatim.net