A classic, dense, and silky pistachio ice cream made from a custard base and churned in an ice cream maker to capture the smooth texture of authentic gelato al pistacchio.
Ingredients
- 400 ml fresh whole milk
- 120 ml heavy cream
- 4 pieces fresh egg yolks
- 90 g white granulated sugar
- 100 g pure unsweetened pistachio paste
- 25 g unsalted shelled pistachios
- 1 pinch fine salt
Method
- Keep the ice cream maker bowl close at hand and ensure it is completely clean and dry. The mixture must not exceed the maximum fill line of the bowl once poured in.
- In a heavy-bottomed saucepan, heat the whole milk, heavy cream, and fine salt over medium heat for 4 to 5 minutes, until it reaches about 80 °C (175 °F): the mixture should steam gently with small bubbles forming around the edges, without coming to a full boil.
- Meanwhile, whisk the egg yolks and granulated sugar in a mixing bowl until the mixture turns pale, thickens slightly, and forms a loose ribbon when the whisk is lifted.
- Gradually pour the hot milk into the sweetened yolks while whisking constantly to temper them. Keep the motion continuous to prevent the yolks from scrambling.
- Pour the entire mixture back into the saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly with a spatula and scraping the bottom and corners, until a probe thermometer reads 82 to 84 °C (180 to 183 °F), never exceeding 85 °C (185 °F): the custard should coat the back of the spatula and hold a clean line when swiped with a finger.
- Immediately remove from the heat. Add the pistachio paste and blend with an immersion blender until completely smooth, pale green to beige depending on the pistachios, with a distinct roasted nutty aroma.
- Strain the base through a fine-mesh sieve into a chilled container to remove any small bits of egg or pistachio. Let cool for 10 minutes, then chill in the refrigerator for at least 4 hours, until it reaches 4 °C (40 °F).
- Pour the chilled base into the ice cream maker bowl, cover with the lid, and freeze flat for 12 hours (overnight), until frozen solid in the center. The surface should be firm, matte, and free of liquid spots.
- Remove the bowl from the freezer and let it sit for just a few minutes at room temperature if the top is domed or icy. Level the surface slightly if needed so the paddle operates smoothly.
- Set the bowl into the ice cream maker and run the ice cream program for 20 to 25 minutes. At the end of the first cycle, the texture may appear powdery or crumbly, which is normal for a very cold base.
- If the gelato is still dry, create a small well in the center, add a splash of whole milk or heavy cream, and run a second cycle for 3 to 5 minutes. Stop as soon as the texture becomes dense, smooth, and glossy.
- Coarsely chop the shelled pistachios. Serve the gelato immediately in scoops or quenelles, then top with chopped pistachios to highlight the main flavor without overwhelming the texture.
Nutrition
Per serving
- Energy
- 500.8 kcal
- Protein
- 16.6 g
- Carbohydrate
- 34.44 g
- Fat
- 33.68 g
- Fibre
- 3.16 g
- Calcium
- 114.58 mg
- Iron
- 0.44 mg
- Magnesium
- 20.46 mg
