CookEat Recipe
Pistachio Gelato
Milk-and-yolk gelato with finely ground unroasted pistachios.
Method
Steps
Step 1
Gather the ingredients: 800 ml pasteurized whole milk; 150 g caster sugar, with 1 tablespoon taken from this amount for grinding; 50 g shelled unsalted pistachios; 6 egg yolks.
Step 2
Blanch the pistachios briefly in hot water, drain and rub off their thin skins. Dry well, then grind extremely finely with 1 tablespoon taken from the measured 150 g sugar. Do not roast the pistachios.
Step 3
Mix the ground nuts, yolks and remaining sugar in a heavy saucepan until evenly blended. Gradually stir in the milk. Heat gently, stirring continuously across the bottom and corners, until the custard coats a spoon and reaches about 80–82°C, at least 74°C throughout, without boiling.
Step 4
Cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity. Transfer to a covered freezer-safe container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and keep the rest frozen without letting it melt.
Step 5
For the historical optional greener version, boil a small washed chard leaf without its thick stalk until tender, about 2–3 minutes. Drain, cool promptly, squeeze and push through a fine sieve. Stir 1–2 teaspoons of this smooth purée into the milk before cooking the custard, then complete the same cooking, cooling and freezing steps. This small working amount is an estimate; the plain pistachio version requires no colouring or chard.
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