Ingredients:

  • 1 cup (140g) shelled, unsalted pistachios, preferably Sicilian
  • 1/4 cup (60 ml) water
  • 2 tablespoons (30g) granulated sugar
  • 1/4 teaspoon almond extract (optional, enhances pistachio flavor)
  • 1 1/2 cups (360ml) whole milk
  • 3/4 cup (180ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon sea salt
  • 2 large egg yolks

Instructions:

  1. Spread pistachios on a baking sheet and toast in a preheated oven until fragrant.
  2. Combine toasted pistachios, water, sugar, and almond extract (if using) in a food processor and process until a smooth paste forms.
  3. In a saucepan, combine milk, cream, sugar, and salt. Heat over medium heat, stirring until sugar dissolves.
  4. Whisk egg yolks in a separate bowl. Slowly drizzle a small amount of the warm milk mixture into the yolks, whisking constantly to temper them.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (around 170-175°F / 77-79°C). Do not boil.
  6. Strain the gelato base through a fine-mesh sieve into a bowl. Stir in the pistachio paste. Place the bowl in an ice bath and chill completely.
  7. Pour the chilled gelato base into your gelato maker and churn according to the manufacturer's instructions to prepare pistachio gelato.
  8. Transfer the churned gelato to an airtight container and freeze for at least 2 hours to harden completely.
  9. Scoop and enjoy!