Gelato al pistacchio
Pistachio gelato
Gelato al pistacchio: Sicily's pistachio gelato made with pure roasted pistachio paste
Real Sicilian pistachio gelato is not bright green; it is a dull, olive-brown colour and tastes intensely of roasted nuts, especially when made with pistachios from Bronte on the slopes of Mount Etna. In Palermo and Catania it is eaten in a brioche for breakfast or as a cone after dinner. The secret is pure pistachio paste, with no added colour or flavourings. Contains nuts. Chef's tip: if you can't find pistachio paste, blend roasted pistachios with a spoon of oil for 5 minutes until it runs smooth; any graininess shows up in the gelato.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 cups whole milk
- ¾ cup double cream
- 4 ½ oz caster sugar
- ⅓ oz cornflour
- 1 pinch salt
- 4 oz pure pistachio pasteor homemade from roasted unsalted pistachios
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Method
0/5 doneStep 1: Whisk 4 ½ oz caster sugar, ⅓ oz cornflour and 1 pinch salt with 2 cups whole milk in a pan and heat for 5–6 minutes, stirring, until just simmering.
6 minStep 2: Take off the heat and whisk in 4 oz pure pistachio paste and ¾ cup double cream until smooth. Blend with a stick blender for 1 minute so the paste is fully mixed in.
1 minStep 3: Cool in iced water, then chill for at least 4 hours.
Step 4: Churn in an ice-cream machine for 20–30 minutes, or freeze in a tub and stir every 30 minutes for 3 hours. Common mistake: adding green colouring or almond extract; real pistachio gelato tastes of pistachio only.
30 minStep 5: Freeze for 1–2 hours before serving. Not suitable for anyone with a nut allergy.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 28 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gelato al pistacchio take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
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