Pistachio Gelato
True-green, deeply nutty pistachio gelato on a classic Italian custard base. Worth the effort for the first scoop.
- Time6 hr 30
- LevelMedium
- Costabout £1.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz 120 g of the pistachios in a food processor for 2 to 3 minutes into a thick, oily paste, scraping down often. Chop the remaining 30 g roughly and set aside.
- 2
Warm the milk and cream in a pan with the pistachio paste until steaming. Cover and leave to infuse for 20 minutes.
20 min - 3
Whisk the yolks, sugar and salt until pale. Strain the warm milk through a fine sieve into the yolks, pressing the nuts, then whisk well.
- 4
Pour back into the pan and cook over a low heat, stirring constantly, for 6 to 8 minutes until it coats the back of a spoon. Stir in the almond extract if using.
8 min - 5
Cool over iced water, then chill for at least 4 hours.
240 min - 6
Churn until thick, about 25 minutes. Fold in the chopped pistachios and freeze in a tub for 2 hours until firm enough to scoop.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
