Ingredients
500ml whole milk
250ml heavy cream
150g sugar
5 large egg yolks
150g pistachio paste (unsweetened, high-quality)
50g finely chopped pistachios (optional, for texture)
Instructions
Step 1: Heat the Milk and Cream
In a medium saucepan, combine whole milk and heavy cream.
Heat over medium-low heat until steaming (do not boil).
Step 2: Prepare the Egg Yolks
In a mixing bowl, whisk egg yolks and sugar until the mixture is pale and creamy.
Slowly temper the yolks by pouring a small amount of the warm milk mixture while whisking constantly.
Gradually pour the tempered yolks back into the saucepan with the remaining milk.
Step 3: Cook the Custard Base
Return the saucepan to low heat, stirring constantly. Cook until the custard thickens enough to coat the back of a spoon (around 80°C or 175°F).
Remove from heat and strain through a fine-mesh sieve for a smooth texture.
Step 4: Add Pistachio Paste
Whisk the pistachio paste into the warm custard until fully incorporated.
Allow the mixture to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Step 5: Churn and Freeze
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
During the last few minutes, fold in the finely chopped pistachios for added texture (optional).
Step 6: Serve
Transfer the gelato to an airtight container and freeze for 2-4 hours to set.
Scoop and serve with crushed pistachios on top for garnish.
Chef’s Tip: Use 100% pure pistachio paste for an authentic flavor. Toast the pistachios lightly before blending into a paste to enhance their natural nuttiness.
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