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A bowl containing four scoops of pistachio gelato with chopped pistachios on top.
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4.82 / 11 votes

Creamy Pistachio Gelato ~ Authentic Italian

Pistachio gelato, made properly, relies upon nothing but pistachio paste, milk, cream, sugar, vanilla, and salt for its flavor and color. That's why true pistachio gelato isn't Frankenstein green. Spoons at the ready!
Prep Time15 minutes
Cook Time5 minutes
Chill & Freeze Time12 hours
Total Time12 hours 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 1/2-cup servings
Calories: 418

Equipment

  • Ice cream maker
  • Blender or handheld blender if needed

Ingredients

  • 1 cup granulated sugar
  • 1 teaspoon xanthan gum,
  • pinch of salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup pistachio paste, (use promo code LCNUTS)
  • 1 teaspoon vanilla extract
  • ½ to ¾ cup coarsely chopped pistachios, (optional)
US - Metric

Instructions

Make the gelato base

  • Mix the 1 cup granulated sugar, 1 teaspoon xanthan gum, and a pinch of salt  in a small bowl.
  • Pour the 2 cups whole milk and the sugar mixture into a saucepan and bring to a simmer over medium heat.
  • Stir continuously until the sugar dissolves completely, 2 to 3 minutes.

    ☞ TESTER TIP: Don’t let the mixture boil.

  • Slide the saucepan off the heat and whisk in the 1 cup heavy cream.
  • Add the ¾ cup pistachio paste and 1 teaspoon vanilla extract.
  • Whisk until smooth. (I use an immersion blender for this, but you can also use a canister blender.)
  • Cover the bowl and slide it into the fridge to chill for at least 4 hours or, for better flavor and texture, overnight (8 to 12 hours).

Churn the gelato

  • Pour the chilled pistachio gelato base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add the 1/2 to 3/4 cup coarsely chopped pistachios if using.
  • Transfer the ice cream to an airtight container and freeze until firm.
  • Remove the gelato from the freezer 10 minutes before serving. Gelato is traditionally served at a slightly warmer temp that American ice cream.

Notes

  1. Chilling—Chilling the base overnight allows flavors to deepen and ensures a smoother texture.
  2. Blend—Use an immersion blender or canister blender to ensure a silky smooth texture with no graininess.
  3. Stabilizer—Xanthan gum prevents ice crystals for a dense, creamy texture.
  4. Wait—Allow the gelato to sit at room temperature for 10 to 15 minutes before serving for the best texture and flavor.
  5. Dietary—This recipe is suitable for gluten-free diets.

Nutrition

Serving: 0.5cup | Calories: 418kcal | Carbohydrates: 38g | Protein: 9g | Fat: 27g | Saturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 41mg | Sodium: 32mg | Fiber: 3g | Sugar: 31g