The Pistachio Gelato of Your Dreams is a creamy, luxurious treat that melts on your tongue with every spoonful. Its velvety texture and rich, nutty flavor are perfectly balanced, offering a refreshing yet indulgent experience.
With just 20 minutes of prep and a 4-hour freeze, this gelato is surprisingly simple to make yet feels like a gourmet dessert. The vibrant green hue and subtle sweetness make it as visually stunning as it is delicious.
This gelato is a celebration of pistachios, blending their earthy richness with a smooth, cool finish that’s utterly satisfying. Whether you’re hosting a dinner party or treating yourself, it’s a dessert that feels special without being fussy.
The process is quick, but the result is pure magic—creamy, dreamy, and irresistibly decadent. Perfect for warm days or anytime you need a little indulgence, this gelato will become your new favorite.
Ingredients for The Pistachio Gelato Of Your Dreams
- 1 cup (5 oz/142 g) roasted, salted pistachios (shelled; unsalted can be used, but add a pinch of salt)
- 2 tablespoons powdered sugar
- 2 ½ tablespoons extra virgin olive oil (use a high-quality oil for best flavor)
- 2 cups (16 fl oz/480 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy whipping cream
- 4 large egg yolks
- ¾ cup (6 oz/170 g) granulated sugar
Step-by-Step Instructions
- Make the pistachio paste: Blend the pistachios in a food processor until smooth and slightly oily, about 4 minutes. Add the powdered sugar and process until combined. While the processor is running, drizzle in the olive oil until fully blended. Set the paste aside.
- Prepare the gelato base: In a medium saucepan, warm the milk and cream over medium heat until simmering (do not boil).
- Whisk eggs and sugar: In a medium mixing bowl, whisk the egg yolks and granulated sugar together until pale and slightly thickened.
- Temper the eggs: Once the milk mixture is simmering, pour one ladleful at a time into the egg mixture, whisking constantly to prevent curdling.
- Cook the custard: Return the mixture to the saucepan, reduce the heat to low, and cook, stirring constantly, for 3-4 minutes. The mixture will thicken slightly but not significantly.
- Strain the custard: Immediately pour the mixture through a sieve into a clean bowl to remove any solids.
- Add pistachio paste: Whisk the pistachio paste into the warm custard until the desired nut flavor is achieved.
- Chill: Cover the mixture and refrigerate until thoroughly chilled, at least 4 hours (or overnight).
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer the gelato to an airtight container and freeze for at least 4 hours before serving. Store in the freezer for up to 4 weeks.
Perfect Pairings: Toppings and Serving Ideas
Elevate your pistachio gelato with a drizzle of dark chocolate sauce or a sprinkle of crushed pistachios for added crunch. For a fresh twist, serve with a side of seasonal berries or a dollop of whipped cream. It’s also delicious alongside a warm shortbread cookie for a delightful contrast in textures.
Storage Tips for Maximum Freshness
Store your gelato in an airtight container to prevent ice crystals from forming. Place a piece of parchment paper directly on the surface before sealing for extra protection. It will keep well in the freezer for up to 4 weeks, but let it sit at room temperature for 5-10 minutes before serving for the creamiest texture.
Time-Saving Hacks for Busy Cooks
To speed up the chilling process, place the custard mixture in a shallow dish before refrigerating—it cools faster than a deep bowl. If you’re short on time, you can also use a store-bought pistachio paste instead of making your own. Just adjust the amount to suit your taste.
Equipment You’ll Need for Success
This recipe calls for a food processor to make the pistachio paste and an ice cream maker for churning. If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency. A fine-mesh sieve is also essential for a smooth custard base.
Recipe Variations to Try
For a dairy-free version, swap the milk and cream for coconut milk or almond milk. If you prefer a richer flavor, use unsalted pistachios and add a pinch of sea salt to the paste. You can also experiment with other nuts, like almonds or hazelnuts, for a unique twist on this classic gelato.
The Pistachio Gelato Of Your Dreams
Equipment
- food processor
- medium saucepan
- medium mixing bowl
- sieve
- ice cream maker
- airtight container
Ingredients
- 1 cup roasted, salted pistachio (shelled) 5 oz/142 g
- 2 tablespoons powdered sugar
- 2 ½ tablespoons extra virgin olive oil
- 2 cups whole milk 16 fl oz/480 ml
- 1 cup heavy whipping cream 8 fl oz/240 ml
- 4 large egg yolks
- ¾ cup granulated sugar 6 oz/170 g
Instructions
- Blend the pistachios in a food processor until smooth and a little oily, about 4 minutes.
- Add the powdered sugar and salt and process until combined.
- While the processor is still running, drizzle in the olive oil until blended, and then set the pistachio paste aside while you make the gelato base.
- Warm the milk and cream in a medium saucepan over medium heat until simmering.
- Whisk the eggs and the sugar together in a medium mixing bowl.
- When the milk mixture is simmering, pour one ladleful at a time into the eggs, whisking constantly.
- Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, about 3-4 minutes. Note this mixture will not thicken that much, just slightly.
- Immediately pour the mixture through a sieve into the bowl and discard any solids.
- Whisk the pistachio paste into the warm custard until you get the nut flavor you like.
- Cover and refrigerate until thoroughly chilled, at least 4 hours.
- Churn according to the directions for your ice cream maker.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
- Store in the freezer for up to 4 weeks.
