Merken Indulge in the essence of an Italian summer with this luxuriously creamy Pistachio Gelato. This authentic dessert is infused with the deep, earthy aroma of roasted pistachios, resulting in a rich, nutty flavor and a silky-smooth texture that defines premium Italian ice cream. Perfectly balanced and naturally vibrant, it’s a sophisticated treat for any occasion.
Merken The secret to a truly exceptional gelato lies in the quality of the ingredients and the preparation of the nuts. By roasting the pistachios yourself, you release the natural oils that provide that signature depth of flavor, while the slow-cooked custard ensures a dense, creamy mouthfeel that is distinctively different from standard ice cream.
Ingredients
Pistachio Base
- 120 g shelled unsalted pistachios
- 2 tbsp granulated sugar
Gelato Base
- 500 ml whole milk
- 200 ml heavy cream
- 120 g granulated sugar
- 4 large egg yolks
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
Instructions
- Step 1
- Preheat oven to 170°C (340°F). Spread pistachios on a baking tray and roast for 8–10 minutes until fragrant. Cool slightly, then rub off loose skins in a clean towel.
- Step 2
- In a food processor, blend roasted pistachios with 2 tbsp sugar until finely ground and beginning to turn into a paste. Set aside.
- Step 3
- In a medium saucepan, heat milk and cream until just below boiling (do not boil). Remove from heat.
- Step 4
- In a large bowl, whisk egg yolks with 120 g sugar and salt until pale and creamy.
- Step 5
- Slowly pour the hot milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.
- Step 6
- Cook over low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon (about 77–80°C / 170–176°F). Do not let it boil.
- Step 7
- Remove from heat. Stir in the pistachio paste and vanilla extract until fully combined and smooth.
- Step 8
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Step 9
- Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
- Step 10
- Churn in an ice cream maker according to manufacturers instructions until thick and creamy. Transfer to a container and freeze for at least 2 hours before serving.
Zusatztipps für die Zubereitung
For the best texture, ensure your gelato base is thoroughly chilled—ideally overnight—before putting it into the ice cream maker. When cooking the custard, maintain a low heat and stir constantly; if the mixture boils, the eggs will curdle. Using a thermometer to hit exactly 77–80°C ensures a safe and perfectly thickened base.
Varianten und Anpassungen
If you do not have an ice cream maker, you can still enjoy this recipe by freezing the mixture in a shallow tray and stirring it vigorously with a spatula every 30 minutes for 3–4 hours to break up ice crystals. For a slightly different flavor profile, you can add a single drop of natural almond extract to enhance the nuttiness.
Serviervorschläge
Serve the gelato in chilled glass dishes or bowls to slow down melting. Garnish each serving with a sprinkle of crushed roasted pistachios for crunch and a sprig of fresh mint for a vivid visual contrast. It also pairs wonderfully with a small biscotti on the side.
Merken Creating your own Pistachio Gelato at home is a rewarding experience that brings the flavors of a traditional Italian gelateria right to your kitchen. With its intense nutty profile and velvety finish, it is sure to become a favorite for any dessert lover seeking a touch of luxury.
Fragen rund um das Rezept
- → Warum müssen die Pistazien vor der Verwendung geröstet werden?
Das Rösten bei 170°C intensiviert das natürliche Aroma der Pistazien und macht ihre Öle freier. Dadurch entwickelt die Paste eine tiefere, nussigere Note, die im fertigen Gelato für den authentischen Geschmack sorgt.
- → Kann ich dieses Gelato ohne Eismaschine herstellen?
Ja, das funktioniert zwar, aber die Textur wird weniger cremig. Füllen Sie die Masse in eine flache Form und rühren Sie sie alle 30 Minuten kräftig durch, um Eiskristalle zu verhindern. Wiederholen Sie dies 3-4 Mal bis zur gewünschten Konsistenz.
- → Wie lange sollte die Masse vor dem Gefrieren gekühlt werden?
Mindestens vier Stunden, idealerweise über Nacht. Diese Ruhezeit lässt die Aromen sich entfalten und die Eismasse abkühlen, was für ein optimales Ergebnis in der Eismaschine wichtig ist.
- → Warum darf die Eismasse nicht kochen?
Das Kochen würde das Eigelb gerinnen lassen und die Masse verklumpen lassen. Die Temperatur zwischen 77-80°C reicht aus, um die Eismasse zu verdicken, ohne sie zu beschädigen.
- → Kann ich die Farbe des Gelatos verstärken?
Vermeiden Sie künstliche Farbstoffe für Authentizität. Ein Tropfen natürliches Pistazien- oder Mandel-Extrakt kann Geschmack und leicht Farbe verstärken, ohne künstlich zu wirken.
- → Wie lange ist dieses Gelato haltbar?
Im Gefrierfach hält sich das Gelato bis zu zwei Wochen. Für beste Konsistenz portionsweise entnehmen und kurz vor dem Servieren 5-10 Minuten weichen lassen.