Pistachio Gelato
Pistachio gelato is rich and creamy and full of pistachio flavor. It will remind you of the perfect scoop in an Italian gelato shop.
Servings: 8 servings
Calories: 252kcal
Equipment
- Ice Cream Maker Compressor
Ingredients
- 3 cups whole milk
- 3/4 cups sugar
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 4 ounces pistachio paste
- 2 Tablespoons brandy (optional)
Instructions
- In a bowl, whisk egg yolks, sugar and kosher salt together until thick and light yellow.
- Heat milk in a large sauce pan just until simmering.
- Temper egg mixture by adding a ladle of hot milk to yolks and sugar. Slowly whisk and continue adding milk to yolks until about 1/2 is added.
- Then add back egg and milk mixture to pan, continuing to whisk. Bring custard base back to a gentle simmer over medium heat, whisking constantly until custard is thicker, and coats the back of a spoon, about 6-8 minutes.
- Remove base from heat and whisk in pistachio paste, vanilla extract, and brandy.
- Strain gelato mixture through a Fine Mesh Sieve, into a large bowl over an ice bath to cool base.
- Chill the gelato base in the refrigerator for a few hours. Chilling will help the gelato freeze more quickly.
- Follow your ice cream manufacturer's instructions to churn ice cream.
- Pack ice cream in airtight container and freeze several hours or overnight to cure
Nutrition
Serving: 1serving | Calories: 252kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 126mg | Sodium: 41mg | Potassium: 293mg | Fiber: 1g | Sugar: 24g | Vitamin A: 338IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 1mg