pistachio gelato

This easy pistachio ice cream doesn&#x27;t even require an ice cream maker! It&#x27;s thick and creamy, making for a super delicious dessert!

No-Churn Pistachio Ice Cream

heavy whipping cream, divided

sweetened condensed milk

(3.5-oz) packages pistachio instant pudding mix

shelled pistachios, chopped (optional)

In a medium mixing bowl, combine 1/2 cup...

In a medium mixing bowl, combine 1/2 cup whipping cream with sweetened condensed milk and pudding mixes. Whisk together until combined and smooth.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with an electric hand mixer), add remaining whipping cream. Beat at high speed until stiff peaks form.

Gently fold the pudding mixture into the whipped...

Gently fold the pudding mixture into the whipped cream until fully incorporated and no streaks of green remain. If using chopped pistachios, fold those in at this time.

Tranfer to a freezer-safe container and freeze until...

Tranfer to a freezer-safe container and freeze until firm, at least 6 hours or overnight.

https://mediavine-res.cloudinary.com/video/upload/tr3fkonzivrtgktxavnc.mp4

This easy no churn recipe for pistachio ice cream is a deliciously cool and creamy treat--similar to what you would get from your favorite gelato shoppe! The best part? No ice cream maker machine required!

No Churn Pistachio Ice Cream

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.

&#x1f4cb; Italian Gelato Recipe Vanilla Chocolate and Pistachio

milk

heavy cream

vanilla pod

caster sugar

Vanilla custard (above quantity)

3.5 oz pistachio

tbsp orange blossom water

cocoa

tbsp sugar

Espresso coffe (at room temperature)

Tea (at room temperature)

3.5 oz Sweet almonds (finely grinded)

Bitter almonds (finely grinded)

3.5 oz Toasted hezelnuts (finely grinded)

chestnut cream

Cut in two the vanilla pod

Simmer the milk and heavy cream in a large pan to infuse them with the vanilla pod.

With a food processor, whip the egg yolks and the egg white with the sugar until they reach a whitish-foamy consistency

Add them to the milk and bring to a boil, always stirring with a wooden spoon

As soon as it starts to boil, remove it from the heat

Pass it through a fine mesh sieve into a bowl while it is still warm

Let it cool down to room temperature or rest overnight in the fridge in an airtight container

Making the vanilla custard

Finely grind the pistachios with the orange blossom water to make a smooth paste

Make the vanilla custard as above

Once the custard starts boiling, remove it from the heat, add the pistachio paste and stir

Let it cool down to room temperature and rest overnight in the fridge in an airtight container

Making the Pistachio gelato

Mix the cocoa with the extra sugar

Once the custard starts boiling, remove it from the heat, add the mixture of sugar and cocoa and stir

Making the Chocolate gelato

Pass the pistachio and the chocolate custards through a fine mesh sieve

Place the mixture into the gelato machine and follow the manufacturer&#39;s instructions

It took my machine 45 minutes to 1 hour to make the ice cream, depending on the room temperature

You can serve gelato with a thin crunchy cookie or fresh fruits

Making the gelato in the ice cream machine

https://www.youtube.com/watch?v=tNmpM-Q_qJM

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.
To print the recipe:
https://yourguardianchef.com/italian-gelato-recipe-vanilla-chocolate-and-pistachio/

Ingredients
Vanilla custard
2 cups - 0.5 lt whole milk
2 cups - 0.5 lt heavy cream
1 vanilla pod
6 egg yolks
1 egg white
1 1/4 cup - 250 gr caster sugar
Pistachio gelato
Vanilla custard above quantity
3.5 oz - 100 gr pistachio
3 tbsp orange blossom water
Chocolate gelato
Vanilla custard above quantity
3.5 oz - 100 gr cocoa
3 tbsp sugar
Coffee gelato
Vanilla custard above quantity
1/2 cup - 100 ml Espresso coffe at room temperature
Tea gelato
Vanilla custard above quantity
1/2 cup - 100 ml  Tea at room temperature
Almond gelato
Vanilla custard above quantity
3.5 oz - 100 gr Sweet almonds finely grinded
3 Bitter almonds finely grinded
Toasted Hezelnuts
Vanilla custard above quantity
3.5 oz - 100 gr Toasted hezelnuts finely grinded
Chestnut gelato
Vanilla custard above quantity
9 oz  - 250 gr chestnut spread


Which one is the best Italian gelato (0:00)
Ingredients (0:37)
Making the vanilla custard (0:45)
Making the Pistachio gelato (1:43)
Making the Chocolate gelato (2:08)
Making the gelato in the ice cream machine (2:34)
How to serve it (3:39)

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