I first tried Pistachio Gelato in a local Gelato Caffe. This was immediately my favorite flavor, and my favorite spot to get Ice Cream from. There was a slight problem though. For the family of five we’d pay nearly $30 for small cups. Definitely a special treat! I found myself craving this Pistachio Gelato, and just had to make it at home, which turned out as good, and as flavorful, and much less expensive!
I never knew that there’s a difference between Gelato and Ice Cream. I though that Gelato is Italian word for Ice Cream. Well, there’s a difference! First, Gelato has less butter fat than Ice Cream. Second, it has more density than Ice Cream, its less airy. Gelato is a silky, rich in flavor and creamy dessert.
Here’s a recipe, if you love to indulge yourself and your loved ones and stay on the budget at the same time 😉 Enjoy!
1 cup pistachios + extra for garnish (optional)
3/4 cup sugar
2 cups heavy cream
1 cup milk
6 egg yolks
1/2 teaspoon vanilla extract
1 drop almond extract (optional)
You’ll need Ice Cream Maker for this recipe.
Start by grinding up 1 cup pistachios, not too fine (I used coffee grinder by pulsing few times). In a medium saucepan set over medium heat, stir together 1 cup cream, milk, sugar, ground pistachios and heat just to boil. Remove from heat, cover and let steep for about half an hour. After steeping, strain out the pistachios; pour cream mixture back into the saucepan.
In a bowl, whisk 6 egg yolks, and add cream mixture to egg yolks 1/3 at a time while whisking; back to the pot. Stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon; it must NOT boil or the yolks will overcook. Mix in the rest of the cream, add vanilla and almond extracts. Cover and refrigerate for 1-2 hours or overnight.
Pour the mixture into the frozen bowl of your ice cream maker, and let mix until thickened, about 20 minutes. When the gelato is almost done, you can add a handful of chopped pistachios for crunchy texture; this step is optional.
The gelato will be soft, place it in a freezer in an airtight container for a firmer consistency.