Pistachio gelato is cold and creamy pistachio goodness. I’m all about pistachio lately and find myself craving it constantly. While on a recent trip to Moab, UT I found myself at a self serve ice cream store that had some fantastic pistachio gelato. I knew I’d be replicating it at home because the stuff was just so dang delicious!
My kitchen is full of amazing gizmos and gadgets, but sadly, an ice cream maker is not one of them. Do you have the same problem? Hey, it’s okay! In this recipe I have you making the gelato by hand….no ice cream machine required! It really doesn’t take much work to make this recipe, you just have to do it in a 4 hour block where you’ll be home. It requires a quick whisking every 30 to 45 minutes.
The result is a beautiful and creamy gelato flavored by real pistachios. Pistachio nut paste gives our flavoring (nothing artificial about it!) which you can order online from Amazon or find it in a specialty baking store. This is a recipe any pistachio lover can enjoy, whether they own an ice cream maker or not! You can also experiment with your own flavors by substituting the pistachio nut paste with other concentrated favors like raspberry jam or even chocolate.
Watch the video below where I walk you through every step of this recipe. It’s helpful to have a visual guide, and this is exactly that.
I am so excited that I found you on YouTube, I have been wanting to make Gelato for a long time, Pistachio being my favorite.
Your recipe turned out amazing, I did add pieces of Pistachio when it was finally ready to finish in the freezer, and of course more on top just before serving.
I also quite enjoyed watching you because you do a wonderful job with your form and presentation.
Thank you very much and I will continue be follow your channel.
Delicious. This recipe is frozen custard not ice cream. But ice cream or custard this recipe deserves 5 stars. I tried to save pistachios for the top. Honest I did 🙂 Thank you for sharing this recipe.
Great recipe! thanks!
Do I need a fine sive to strain it before freezing? It seems quite gloopy when I poured it into the container. I made my own paste.
Depending on how you made your paste, you may end up with some nutty bites.
Where do you get pistachio paste from?
I just used my juicer with Fresh oranges, lemons, raspberry, and mango. Can I use this with the eggs, creme and milk for an attempt at gelato ? Ideas welcomed .
Yes, you can use this recipe as a base to experiment with different flavors.
I tried to make this, but as a rose petal gelato. I have one more churn, but its not really seeming like it thickened a whole lot. Is there a reason for this? Any advise
It’s not terribly thick on the final churn. You may have needed some additional churning because it wasn’t freezing fast enough.
Why do you need 2% milk? Can you use whole milk?
The recipe was tested with 2% as it is more common to have 2% (or less) fat milk at home.
My hubby and I are all about pistachio! My hubby is going to be so happy I found this recipe!