Pistachio Gelato

Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance if an artificial base has been used, just by the color. If the gelato maker is using real pistachio nuts, the color will be almost drab green. If the bin flashes a neon green, keep walking!–Pamela Sheldon Johns

LC Proper Pistachio Gelato Note

Did you read what Pamela Sheldon Johns just said about pistachio gelato and its color? Yeah. What she said.

Pistachio Gelato Recipe

  • Quick Glance
  • 20 M
  • 1 H
  • Makes 1 quart


  • 1 cup (6 ounces) shelled pistachios (about 12 ounces in the shell)
  • 3 cups whole milk
  • 3/4 cup granulated sugar


  • 1. In a food processor or coffee grinder, grind the pistachios to a fine powder, reserving a few whole nuts for garnish.
  • 2. In a medium saucepan, combine the milk and sugar and cook over medium heat, stirring until the sugar is dissolved and bubbles form around the edges. Remove from heat, add the ground pistachios and let cool. Cover and refrigerate overnight.
  • 3. Strain the milk mixture through a fine-mesh sieve, pressing on the pistachios with the back of a large spoon to extract as much liquid as possible. Transfer the liquid to an ice cream maker and freeze according to the manufacturer’s instructions.
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