This pistachio gelato contains homemade pistachio paste, sweetened condensed milk, almond extract, sea salt and arrowroot powder. It’s so thick and creamy that one bite will transport you to Italy. Made the Sicilian way!
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What Inspired My Pistachio Gelato Recipe
The first time I had Sicilian Gelato was at Dolcenero Gelato when I was living in Santa Monica. I found it one Sunday when I was strolling around after being at the beach. I have always had an infatuation with Italy and European culture so I was so excited to find this little Gelatoria, founded by Simone Acciai, from Florence Italy. Out of all the flavors the pistachio gelato is my favorite. Since I am not able to visit much, I have made my own version so I can enjoy pistachio gelato whenever I am craving it.
The difference between Sicilian Gelato & Traditional Gelato
Sicilian gelato is more simplistic to make. There are no egg yolks in Sicilian gelato. Just cream and sugar. So all you have to do is combine the ingredients and throw into an ice cream maker. Where as traditional gelato requires egg yolks. With the addition of egg yolks you have to heat your cream and sugar mixture and temper the egg yolks so they don’t scramble. While both are very yummy, the Sicilian gelato is quicker and more beginner friendly overall. It’s very hard to mess up.
Supplies Needed to Make Pistachio Gelato
- A High Powered Blender, I prefer Vitamix
- An Ice Cream Maker. Mine is Cuisine Art, 1.5 qt
- 1 loaf pan
- Plastic wrap
- Ice Cream Scoop
The Ingredients I Used to Make the Gelato
- Pistachios: Use shelled, unsalted pistachios. If you use salted pistachios the ice cream will have way too much sodium. Salt is good but too much is very bad.
- Milk: I prefer using whole milk. Especially A2, grass fed, whole milk. However you can use what ever milk you would like. If you are opting to use a dairy free alternative I recommend using almond milk.
- Sweetened Condensed Milk: If you want a high quality tasting gelato use Organic Sweetened Condensed Milk, made with organic milk and organic cane sugar. It’s free of GMO’s and taste so good! You can use regular sweetened condensed milk to though and get the same, creamy gelato.
- Extract: use pure almond extract for true Sicilian Gelato. You can use pure vanilla extract too.
- Sea Salt: when making desserts, salt is essential in balancing out the sweetness and enhancing all the flavors. Opt for a good quality sea salt, one that is unrefined and contains minerals. Like pink salt or my favorite Redmond Real Salt. You can use my code “Cookieeclub” to save 15% off of your order too. I always get the 25 lb bag so I never run out and use it for all of my cooking and baking.
- Arrowroot Powder: You don’t have to use arrowroot powder but it helps to preserve the ice cream naturally. Keeping the gelato from crystalizing in the freezer too soon. You can use equal amounts of corn starch too. I like arrowroot powder because it’s free of GMO’s.
Directions and Images on How to Make the Pistachio Gelato
- First, read your ice cream maker manufacturer directions. With my Cuisine Art, 1.5qt ice cream maker I have to freeze the core over nights. So just make sure you know how your ice cream maker opperates before making the gelato.
- To a blender add 2 cups of milk and two cups of shelled, unsalted pistachios and blend until completely smooth and thick.
- Add the sweetened condensed milk, sea salt, almond extract and arrowroot powder to the blender and pulse until combine.
- Grab the ice cream maker and pour in the pistachio gelato custard. Turn it until thick and creamy. The time it takes depends on your ice cream maker. Mine took about 15-20 minutes to get to the right consistency. Enough time to clean the dishes and chop up some extra pistachios for topping the ice cream.
- Once the ice cream is done, transfer it into a loaf pan, press plastic wrap onto it and freeze for at least 2 hours before eating.
- Serve with chopped pistachios and sea salt flakes and try not to eat the whole loaf pan. It is seriously that good!
Simplistic Sicilian Pistachio Gelato
Equipment
- 1 Loaf Pan
Ingredients
Sicilian Pistachio Gelato
- 2 cups whole milk or almond milk
- 2 cups shelled, unsalted pistachios
- 1 14 oz can organic sweetened condensed milk
- ¼ teaspoon pure almond extract
- ¼ teaspoon sea salt
- 1 tablespoon arrowroot powder or cornstarch
Toppings:
- chopped, unsalted pistachios optional
- sea salt flakes optional
Instructions
Simplistic Sicilian Pistachio Gelato
- Start by reading your ice cream maker manufacture directions. For my Cuisine Art 1.5 qt mixer I have to freeze the core the night before making gelato.
- Start to make the gelato by making the homemade pistachio paste. Add the milk and pistachios to a high speed blender and blend until completely smooth.
- Next add the sweetened condensed milk, sea salt, pure almond extract and arrowroot to the blender and pulse until combine.
- Pour the pistachio gelato custard into the ice cream make and turn until extra creamy and thick. The time it takes to thicken will depend on the ice cream maker used. Mine took about 15-20 minutes.
- Transfer the gelato to a loaf pan and press plastic wrap onto the top. Place it into the freezer for at least 2 hours to set before serving.
- Serve in dessert cups with chopped pistachios and sea salt flakes (optional).
- Enjoy and try not to eat the whole loaf pan.
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