Real pistachio gelato is pale green, leaning towards light brown: a bright green usually means it has been coloured. This recipe uses Scyavuru 100% Pistachio Butter for a deep, natural pistachio flavour and a silky texture, with no colouring at all.

The base is egg-free: you whisk it, chill it for at least four hours and churn it in an ice-cream maker. Finish with a swirl of Scyavuru Pistachio Cream 25% and chopped pistachios. For something icier, try the Pistachio Granita.

Difficulty: Very easy
Course: Dessert
Time: Prep about 15 min · Chill 4—12 h · Churn 35—40 min
Made with: Scyavuru 100% Pistachio Butter

Ingredients for pistachio gelato

  • 600 g whole milk
  • 200 g fresh liquid cream (dairy)
  • 45 g whole milk powder
  • 150 g sugar
  • 50 g dextrose
  • 200 g Scyavuru 100% Pistachio Butter
  • 4 g carob seed flour (no more)
  • 0.5 g salt

To finish

  • Scyavuru Pistachio Cream 25%
  • Chopped pistachios

How to make pistachio gelato

  1. 1. Dry mix Combine the milk powder, sugar, dextrose and carob flour in a bowl.
  2. 2. Heat Warm the milk and cream to 85 °C, then pour them slowly over the dry mix, whisking.
    Pouring hot milk and cream over the dry mix while whisking
  3. 3. Add the pistachio Add the Scyavuru 100% Pistachio Butter and the salt and blend for at least 3 minutes.
    Blending pistachio spread into the gelato base with a stick blender
  4. 4. Chill Let it cool, then refrigerate for at least 4 hours; 12 hours is ideal.
  5. 5. Churn Whisk the base and churn it for 35—40 minutes. Split a large batch in two.
    Scooping freshly churned pistachio gelato from a tray
  6. 6. Serve Finish with a swirl of Pistachio Cream and chopped pistachios.

Tips

  • Keep it in the freezer and leave it out for about 10 minutes before scooping.
  • Gelato is best served at −9 to −11 °C; a home freezer runs at −18 to −20 °C.
  • For the best texture, use an ice-cream maker with its own compressor.

Try it with…

Did you know?

  • Real pistachio gelato is pale green, leaning towards light brown. A bright green colour means it has been dyed.
  • The Arabs planted almond and pistachio trees in Sicily, changing both the island’s landscape and its cooking.
  • Many Sicilian gelato makers use carob flour, which is easy to find in southern Sicily.

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