Homemade Pistachio Gelato

Special Equipment You’ll Need

You’ll need a few key kitchen tools to make this easy pistachio gelato recipe. Here’s exactly what I recommend:

• Ice cream maker — You must use an ice cream machine to prepare this recipe. I don’t know of any other method for making gelato at home that will give you the same smooth and creamy results.
• Food processor —A blender might also work to grind up the pistachios, but a food processor really is best for this job.
• Ice cream freezer containers — I use these reusable containers for freezing ice cream, soups, and more. They’re incredibly durable!
• Ice cream scoop — Investing in a good-quality ice cream scoop makes all the difference. This is the one we use and love.

The 5 Ingredients

• Sicilian Pistachios — You’ll need to shell and skin the pistachios before grinding them into a paste (detailed instructions below, don’t worry!). We’re only using a cup of pistachios for this recipe, so this process shouldn’t take you too long.
• Granulated Sugar — Provides a neutral sweetness that doesn’t distract from the flavor of the pistachios.
• Whole Milk — Most people think that gelato is made with heavy cream, but it actually requires whole milk to achieve its signature silky smooth and dense texture. Do not swap with 2% milk or a lower fat alternative.
• Cornstarch — This is the secret ingredient that keeps the gelato super smooth and scoopable without having to add any egg.
• Lemon Zest — The subtle hint of citrus enhances the pistachio flavor.

How to Make Pistachio Gelato

This pistachio gelato recipe requires very little prep work, besides shelling the actual pistachios. Here’s how the gelato is made:

Step 1: Make the Pistachio Paste

1. Blanch the pistachios. Briefly submerging the shelled pistachios in boiling water softens their papery skins and makes them easy to remove.
2. Grind in a food processor until smooth. I always grind the pistachios first, then add the sugar and keep blending until a smooth paste is formed.

Step 2: Make the Gelato Base

1. Heat half of the milk, sugar, and lemon zest. You want to do this in a heavy-bottomed saucepan so the gelato base doesn’t scorch.
2. Whisk in the cornstarch. You’ll want to wait until the milk mixture is almost boiling before you do this. After adding the cornstarch, the base should thicken fairly quickly.
3. Add the pistachio paste and the rest of the milk. Whisk, whisk, whisk until combined.

Step 3: Chill, then Churn

1. Chill the gelato base in the refrigerator. You want it to be really cold before churning it. This could take 4+ hours.
2. Churn in an ice cream maker. Follow the manufacturer’s instructions, noting that you might have to freeze the insert the night before, too!

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

The Best Type of Pistachios to Use

Raw shelled pistachios work best for this recipe. You also want to make sure that the pistachios are unsalted. If you can purchase pre-shelled pistachios, then you’ll save yourself some extra work.

This recipe could probably be prepared using shelled, roasted pistachios too, but I haven’t tested it that way.

Why Blanch the Pistachios?

For a more vibrantly colored pistachio gelato, remove the skins on the pistachio. Without the skins, the pistachio paste will be a much brighter green color.

Here’s a tip to easily remove the skins:

• Bring a pot of water to boil.
• Then, turn the heat off and add the pistachios.
• Blanch the pistachios in boiling water for 2-3 minutes.
• Then, drain, rinse with cold water, and rub the skins off the pistachios using a paper towel. Discard the skins.
• Proceed with preparing the pistachio paste as the recipe instructs.

Recipe Tips

Storage Instructions

Homemade pistachio gelato is best stored in an airtight container with a piece of plastic wrap pressed on the surface of the gelato.

Covering the surface of the gelato, and then placing the lid for the container on top helps prevent ice crystals from forming on the gelato. If stored correctly, your gelato will stay fresh for up to 4 weeks in the freezer.