Pistachio gelato

Name: Pistachio gelato
Yield: 1 batch
Ingredients: 500 ml whole milk; 150 ml heavy cream; 110 g sugar; 30 g dextrose; 15 g skim milk powder; 3 egg yolks; 200 g Bronte pistachios; 1 pinch fine salt

Final version from attempt #3 — tested through 3 attempts.

See the development storyCopied by 3 kitchens

Ingredients

500mlwhole milk
150mlheavy cream
110gsugar
30gdextrose
15gskim milk powder
3egg yolks
200gBronte pistachios
1pinchfine salt

Method

1. Toast the pistachios at 150°C for 6 minutes until they smell sweet but stay bright green. Cool fully. 2. Blitz with 60 g of the sugar in a food processor for 4–5 min, scraping often, until you have a glossy, almost-runny paste. 3. Warm milk, cream and milk powder. Whisk yolks with remaining sugar, dextrose and salt. Temper, then cook the custard to 82°C, stirring constantly. 4. Off heat, whisk in the pistachio paste, then blend with an immersion blender for 30 seconds and pass through a fine sieve. 5. Chill at least 12 hours — this is non-negotiable for texture. 6. Churn until the base mounds on the paddle, scrape into a chilled tub, press parchment to the surface, freeze 4+ hours.