Gelato al Pistacchio should taste like pistachio, dairy, and cold air, not food coloring. The base needs to be smooth before it churns, and it needs time to chill so the texture sets cleanly.
Gusta pistachio cream gives the gelato a strong nut base, so the custard stays restrained: milk, cream, yolks, sugar, and salt. Serve it slightly softened, not rock hard from the freezer.
Set servings and units first. You can change them anytime.
Whisk the egg yolks, sugar, and salt in a bowl until pale and slightly thickened.
Warm the milk and cream in a saucepan over medium heat until steaming, about 170 F. Do not boil.
Slowly whisk half the hot dairy into the yolks, then return everything to the saucepan. Cook over low heat, stirring, until the base reaches 180 F.
Strain into a clean bowl. Add the pistachio cream and blend with an immersion blender until smooth.
Cover and chill at least 4 hours, or overnight, until very cold.
Churn in an ice cream maker according to the machine instructions, usually 20 to 25 minutes.
Transfer to a freezer-safe container and freeze 1 hour for a scoopable texture. Soften 5 minutes before serving.
You made Gelato al Pistacchio. Time to eat.
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Blend the pistachio cream into the warm base before chilling. It disperses more evenly and gives the finished gelato a cleaner texture.
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Six Italian regions. Nothing reformulated. Imported direct.
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