Sicilian Pistachio Gelato Recipe
Gelato is a well-loved Italian frozen dessert similar to ice cream, but where ice cream has a higher cream to milk ratio, gelato is the opposite, with a higher milk to cream ratio, making it a lighter, lower-fat option, bursting with flavor. Gelato is churned much slower than ice cream, making it much denser in consistency and texture as less air is whipped into it during the slow churning process.
Gelato is a decadent staple treat in Italy, bursting with flavor, it satisfies the most discerning sweet tooth.
- 3/4 cups whole milk
- 2/3 cups granulated sugar
- a pinch of salt
- 1-1/2 cup heavy cream, divided
- 4 whole egg yolks
- 1 cup Giannetti Artisans’s Pure Sicilian Pistachio Paste
- Chopped Pistachios for garnish (optional)
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon corn syrup
- Combine the syrup ingredients in a small sauce pan. Cook and stir until it begins to boil. All sugar should be dissolved.
- Remove from the heat and cool. Makes 1/2 cup syrup.
To prepare Gelato
- Heat the milk, sugar, salt and 1/2 cup heavy cream in a medium saucepan until hot. Do not boil. In a small bowl whisk the egg yolks. Whisk in 1/8 of a cup of the warm milk mixture into the egg yolks. Whisk until well blended and then add the yolk mixture into the remaining warm milk mixture. Stir constantly over medium heat until the mixture thickens. Remove from the heat.
- Place the remaining 1 cup of cream in a large bowl with 1 cup of the pistachio paste. Set a strainer on the top of the bowl and pour the hot milk and egg mixture into the paste and cream. Stir until all ingredients are blended. Refrigerate overnight or at least 3-5 hours.
- Churn the gelato in an ice cream maker according to the manufacturer’s instructions. Store the gelato in a freezer-safe container. When serving, drizzle some of the simple syrup over it and some chopped pistachio (optional) and enjoy!