GELATO
Sicilian Pistachio Gelato
🍒 Be the first to rate this🥄 18 min prep❄️ 24 hr freeze🍦 1 pint
NuttyCreamySweet
My buddy Marco spent a summer near Catania and won't shut up about it, so when this Sicilian Pistachio Gelato came out of the Ninja Creami he got real quiet, took a bite, and said "okay, that's close." Coming from him that's basically a standing ovation. It's dense and silky the way real gelato is, with that toasty, almost savory pistachio thing going on. Use actual pistachio paste, not pudding mix, or you'll get a sad green disappointment. After the first spin it'll look crumbly, so add a splash of milk and run it again until it goes glossy.
How it spins
🍦
Program
Gelato
❄️
Freeze
24 hrs
🥄
Prep
18 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Whole Milk1 cup
- Heavy Cream0.75 cup
- Granulated Sugar0.5 cup
- Egg Yolks3 whole
- Pistachio Paste3 tbsp
- Chopped Pistachiosoptional0.25 cup
Directions
- 1Warm the milk and cream until steaming, then whisk the egg yolks with the sugar until pale.
- 2Temper the yolks by slowly streaming in some hot milk while whisking, then return everything to the pan.
- 3Cook gently, stirring constantly, until it reaches 165-175F, then whisk in the pistachio paste.
- 4Strain the custard, cool it completely, pour into a Creami pint below the max line, and freeze flat 24 hours.
- 5Spin on the GELATO preset, Re-spinning with a little milk if crumbly.
- 6Add the chopped pistachios to a center well and run the Mix-In program before serving.
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