Pistachio gelato

History lesson is cancelled. We have no idea where pistachio gelato comes from, other than that ice cream and assorted frozen stuff was down to Catherine de’ Medici and Emperorer Nero. Pistachio ice cream was invented in 1940s Philadelphia, and it is not clear if it was inspired by pistachio gelato, or if the Italians took the idea back to the birthplace of iced desserts.

Pistachio gelato

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Serves: 800ml
Cooking Time: 1 day


  • For the basic gelato:
  • 650ml whole milk
  • 120ml double cream
  • 180g caster sugar
  • 45g skimmed milk powder
  • 1 teaspoon cornflour
  • For the flavouring:
  • 25g pistachio paste



Place the milk and cream in a saucepan over a medium heat. While it’s warming, place the sugar, skimmed milk powder and cornflour in a measuring jug and mix well. When the milk reaches 40ºC, add the dry ingredients and the pistachio paste. Whisk together and stir continuously until it reaches 85ºC.


Plunge the saucepan into an ice bath and stir occasionally. You are aiming to drop the temperature to 10ºC within 30 minutes. When the mix is cooled, scrape into in a sealed container and refrigerate for at least 4 hours, preferably overnight.


Once fully chilled, strain the mix through a fine sieve to remove any solids and blitz with a hand blender. Pour into an ice cream machine and churn until nearly frozen.


Box and freeze.

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  • Reply
    06/08/2023 at 1:08 pm

    Is 25g of pistachio paste correct or a typo?
    In the hazelnut ice cream recipe, we need 250g of hazelnut paste

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