Pistachio Gelato 1995 Italy
Transport your taste buds straight to the heart of Italy with this luxurious Pistachio Gelato, inspired by the timeless flavors of 1995. Made with rich, unsalted pistachios blended into a velvety paste, this creamy dessert balances the wholesome goodness of whole milk and heavy cream with the indulgent sweetness of granulated sugar and silky egg yolks. A touch of vanilla and a whisper of salt enhance the nutty depth of flavor, while a classic custard base ensures a lusciously smooth texture. Churned to perfection and frozen until firm, this homemade gelato is a true celebration of authentic Italian craftsmanship. Perfect for warm summer evenings or as an elegant finale to any meal, this Pistachio Gelato is your passport to a sweet slice of Italian culinary tradition. Keywords: Pistachio Gelato recipe, authentic Italian dessert, homemade gelato from scratch, creamy pistachio ice cream.
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Recipe Information
Ingredients
- 150 grams Unsalted pistachios
- 500 milliliters Whole milk
- 250 milliliters Heavy cream
- 150 grams Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Place the unsalted pistachios in a food processor or high-speed blender and process until they form a fine paste. Set aside.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until the mixture is warm but not boiling. Stir occasionally to avoid scorching.
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes thick and pale yellow.
Slowly temper the egg mixture by adding a ladleful of the warm milk and cream mixture into the eggs, whisking constantly to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the pistachio paste, vanilla extract, and a pinch of salt. Mix until fully incorporated.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or coarse pistachio bits. Allow the custard to cool to room temperature, then cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the gelato reaches a soft-serve consistency.
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop the pistachio gelato into bowls or cones and enjoy a taste of 1995 Italy!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 187.0 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 832 mg | 64% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
