Gelato al Pistacchio

Pistachio Ice Cream

Rate this recipe

Preparation info

  • Makes about

    2 pints

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    The pale green color of this ice cream is as delicate as the natural pistachio flavor. Try to find the greenest pistachios available for the recipe.


    • 1 batch Basic Mixture for Milk-Based Ices
    • cups unsalted, shelled pistachios
    • ½ teaspoon almond extract


    Half fill a saucepan with water and add the pistachios. Bring to a boil over medium heat. Immediately drain the pistachios and pour them onto a towel. Gather up the edges of the towel to enclose the pistachios and rub hard to loosen the skins. Go over the pistachios to separate them from the skins. Measure ½ cup of the pistachios, place them on a jelly roll pan, and bake in a preheated 300-degree oven for 10 minutes. Cool the pistachios on the pan, chop them coarsely, and reserve them. Grind the remaining pistachios very finely in a food processor fitted with the metal blade.

    Prepare the basic mixture up to the point where the mixture comes to a simmer. Whisk in the ground pistachios, remove from the heat, and cover the pan. Allow to steep for 10 minutes. Pour the mixture through a fine mesh strainer. Cool the strained mixture, add the almond extract, and freeze in an ice cream maker. Add the chopped pistachios immediately before removing the gelato from the ice cream maker so that they are evenly distributed throughout the gelato.

    Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.