Ingredients:

  • 1 cup (120 g) Shelled Pistachios (raw or roasted)
  • 1 Tbsp (15 g) Granulated Sugar (for paste)
  • 1 Tbsp (15 ml) Neutral Oil (e.g., grapeseed or canola)
  • 1 small pinch Sea Salt
  • 1 ½ cups (350 ml) Whole Milk
  • 1 cup (240 ml) Heavy Cream (35% fat)
  • ½ cup + 2 Tbsp (125 g) Granulated Sugar (for base)
  • 2 Tbsp (20 g) Skim Milk Powder
  • 4 Large Egg Yolks
  • 1 tsp (5 ml) Pure Vanilla Extract
  • Optional: 1 Tbsp (15 ml) Spirit (e.g., Vodka or Kirsch)

Instructions:

  1. Spread pistachios on a baking sheet and toast lightly in a preheated oven (175°C / 350°F) for 5–7 minutes until fragrant. Cool completely.
  2. Combine the cooled pistachios, sugar, oil, and salt in a food processor or high-powered blender. Process continuously, scraping down the sides, until a smooth, runny paste is formed (this may take 5–8 minutes). Set aside.
  3. In a medium bowl, whisk the egg yolks, skim milk powder, and the granulated sugar until pale and thick (the ribbon stage).
  4. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until small bubbles form around the edges (about 82°C / 180°F). Do not boil.
  5. Slowly drizzle one cup (about 240 ml) of the hot milk mixture into the egg/sugar mixture, whisking constantly to prevent scrambling the eggs.
  6. Pour the tempered yolk mixture back into the remaining milk in the saucepan. Cook over low heat, stirring continuously, until the mixture thickens slightly and coats the back of a spoon (reaching 82°C – 85°C / 180°F – 185°F). Do not exceed 85°C.
  7. Remove the custard from the heat. Stir in the vanilla extract and the prepared pistachio paste until fully incorporated.
  8. Pour the warm gelato base through a fine-mesh sieve into a clean bowl to ensure a silk-smooth texture.
  9. Cover the bowl tightly with cling film, pressing the film directly onto the surface of the base. Refrigerate for a minimum of 4 hours, or ideally overnight, until the mixture is completely cold (4°C / 40°F).
  10. If using the optional spirit (like vodka), stir it in just before churning.
  11. Pour the chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions (usually 25–30 minutes) until it reaches the consistency of soft-serve.
  12. Transfer the soft gelato to a pre-chilled, airtight container. Freeze for 3–4 hours until firm enough to scoop. For the best texture, let it stand at room temperature for 5–10 minutes before serving.