Italian Pistachio Gelato Recipe

Ingredients

• cup Bronte pistachios, shelled
• cup whole milk
• 2 eggs
• 6 tablespoons white sugar
• 1 teaspoon orange blossom water (optional)
• cup heavy cream

Directions

Step 1: Bring a large pot of water to a boil. Once boiling, add the pistachios and cook for 2 to 3 minutes. Drain them and remove the skin by rubbing them inside a clean, dry cloth. Spread them on another clean cloth and let them dry completely for about 1 hour.

Step 2: Grind the pistachios in a blender or with a mortar and pestle until they form a smooth paste. Set aside.

Step 3: Pour the milk into a saucepan over medium heat and bring it to a simmer. Once it simmers, remove the saucepan from the heat and set it aside to cool slightly.

Step 4: In a separate bowl, combine the eggs and sugar. Beat the mixture with an electric mixer until it becomes pale and fluffy, about 5 minutes.

Step 5: Slowly pour the egg-sugar mixture into the milk and stir well. Return the saucepan to low heat and cook until it just begins to simmer. Remove from heat to stop the cooking process, then transfer the mixture to a bowl.

Step 6: Stir in the optional orange blossom water and mix thoroughly.

Step 7: Add the ground pistachios to the bowl with the egg-milk mixture and stir to combine. Set aside.

Step 8: In a chilled glass or metal bowl, beat the heavy cream with an electric mixer until soft peaks form.

Step 9: Gently fold the pistachio mixture into the whipped cream until well combined.

Step 10: Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.

Step 11: Once the gelato reaches the desired consistency, transfer it to an airtight and freeze until firm, about 4 hours.

Cook's Notes:

• You can also purchase pistachio paste instead of making your own.
• If you don't have an ice cream maker, transfer the mixture into a freezer-safe and place it in the freezer for 30 minutes. After 30 minutes, remove from the freezer and crush the ice crystals with a spatula. Repeat this process every 30 minutes for about 4 hours to keep your gelato silky smooth.

Nutrition Facts (per serving)

Calories	31g Fat	29g Carbs	10g Protein
421	31g	29g	10g

Nutrition Facts - Servings per recipe: 4

Nutrient	Amount	% Daily Value*
Total Fat	31g	40%
Saturated Fat	13g	66%
Cholesterol	159mg	53%
Sodium	169mg	7%
Total Carbohydrate	29g	10%
Dietary Fiber	2g	9%
Total Sugars	23g	-
Protein	10g	21%
Vitamin C	1mg	1%
Calcium	119mg	9%
Iron	2mg	8%
Potassium	371mg	8%