Pistachio Rosewater Gelato
Pistachio Rosewater Gelato
Ingredients
For the Pistachio Paste
- 1 cup raw unsalted pistachios, shelled
- 1/4 cup whole milk
For the Gelato Base
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 1 1/2 teaspoons rosewater
- 1/2 teaspoon almond extract, optional
- 1/4 teaspoon salt
Instructions
- 1
Prepare the pistachios: Bring a small pot of water to a boil. Add the shelled pistachios and blanch for 1 minute. Drain immediately and rinse with cold water. Pat the pistachios dry with a clean towel. Pinch each pistachio to remove its skin; this process can be tedious but ensures a vibrant green color and smooth texture.
⏱️ 10 min - 2
Make the pistachio paste: Combine the blanched and peeled pistachios with 1/4 cup of whole milk in a food processor or high-speed blender. Process until a very smooth, fine paste forms. Scrape down the sides as needed. Set aside.
⏱️ 5 min - 3
Begin the gelato base: In a medium saucepan, combine 1 1/4 cups whole milk, 1 1/4 cups heavy cream, granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling, about 5 minutes.
⏱️ 5 min - 4
Temper the egg yolks: In a separate medium bowl, whisk the egg yolks until smooth. Slowly ladle about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly to temper them and prevent scrambling. Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
⏱️ 5 min - 5
Cook the custard: Continue to cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (it should reach about 175°F to 180°F). Do not boil. This typically takes 8 to 12 minutes.
⏱️ 10 min•🌡️ 175°F to 180°F - 6
Combine and chill: Remove the custard from the heat. Stir in the prepared pistachio paste, rosewater, and almond extract (if using) until well combined. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids or scrambled bits, ensuring a silky smooth gelato base. Place the bowl over an ice bath and stir occasionally until the mixture is cool, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min - 7
Churn the gelato: Once the base is thoroughly chilled, pour it into your ice cream maker's freezer bowl. Churn according to the manufacturer's instructions, typically for 20 to 30 minutes, until the gelato reaches a soft-serve consistency.
⏱️ 30 min - 8
Freeze for firming: Transfer the churned gelato to an airtight container. Press a piece of plastic wrap directly onto the surface of the gelato to prevent ice crystals from forming. Freeze for at least 2 to 4 hours, or until firm enough to scoop.
- 9
Serve: Let the gelato soften at room temperature for a few minutes before serving. Scoop and enjoy the rich, floral, and nutty flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Rosewater Gelato
Ingredients
For the Pistachio Paste
- 1 cup raw unsalted pistachios, shelled
- 1/4 cup whole milk
For the Gelato Base
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 1 1/2 teaspoons rosewater
- 1/2 teaspoon almond extract, optional
- 1/4 teaspoon salt
Instructions
- 1
Prepare the pistachios: Bring a small pot of water to a boil. Add the shelled pistachios and blanch for 1 minute. Drain immediately and rinse with cold water. Pat the pistachios dry with a clean towel. Pinch each pistachio to remove its skin; this process can be tedious but ensures a vibrant green color and smooth texture.
⏱️ 10 min - 2
Make the pistachio paste: Combine the blanched and peeled pistachios with 1/4 cup of whole milk in a food processor or high-speed blender. Process until a very smooth, fine paste forms. Scrape down the sides as needed. Set aside.
⏱️ 5 min - 3
Begin the gelato base: In a medium saucepan, combine 1 1/4 cups whole milk, 1 1/4 cups heavy cream, granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling, about 5 minutes.
⏱️ 5 min - 4
Temper the egg yolks: In a separate medium bowl, whisk the egg yolks until smooth. Slowly ladle about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly to temper them and prevent scrambling. Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
⏱️ 5 min - 5
Cook the custard: Continue to cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (it should reach about 175°F to 180°F). Do not boil. This typically takes 8 to 12 minutes.
⏱️ 10 min•🌡️ 175°F to 180°F - 6
Combine and chill: Remove the custard from the heat. Stir in the prepared pistachio paste, rosewater, and almond extract (if using) until well combined. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids or scrambled bits, ensuring a silky smooth gelato base. Place the bowl over an ice bath and stir occasionally until the mixture is cool, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min - 7
Churn the gelato: Once the base is thoroughly chilled, pour it into your ice cream maker's freezer bowl. Churn according to the manufacturer's instructions, typically for 20 to 30 minutes, until the gelato reaches a soft-serve consistency.
⏱️ 30 min - 8
Freeze for firming: Transfer the churned gelato to an airtight container. Press a piece of plastic wrap directly onto the surface of the gelato to prevent ice crystals from forming. Freeze for at least 2 to 4 hours, or until firm enough to scoop.
- 9
Serve: Let the gelato soften at room temperature for a few minutes before serving. Scoop and enjoy the rich, floral, and nutty flavor.
⏱️ 5 min