🍨 Pistachio gelato
Gelato al pistacchio is Italian ice cream made from a custard of milk, cream, sugar and egg yolks blended with ground pistachios. It is dense and creamy with a nutty, slightly savoury flavour and a natural pale green colour. It is one of the most popular flavours in Italian gelaterie, served in cups or cones.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml whole milk
- 150 ml cream
- 130 g sugar
- 4 egg yolks
- 120 g shelled unsalted pistachios, finely ground
Method
- Heat the milk and cream until steaming and stir in the ground pistachios; leave to infuse for 20 minutes.
- Whisk the yolks with the sugar until pale.
- Pour the hot milk onto the yolks while whisking, return to the pan and cook gently, stirring, to 82 °C until it coats a spoon.
- Strain the custard if you prefer it smooth, or leave the pistachio pieces in.
- Chill the custard for at least 4 hours, then churn in an ice-cream maker and freeze for 1–2 hours before serving.
How to make it lighter
- One scoop is about 50–60 g — two small scoops make a full portion.
- Make it with more milk and less cream for a lighter result.
- Skip extra chopped pistachios on top — the nuts in the base already add plenty of fat.
History
Gelato developed in Italy, where Sicily and Florence both claim an early role in frozen desserts, though the exact origins are uncertain. Today gelaterie are found across Italy and around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →