Italian Pistachio Gelato

You can easily make real Italian gelato at home, which is just a great dessert especially in summer. Pistachios are my favorite nuts because they have such an intense flavor. If you can, use Sicilian Bronte pistachios, but pistachio paste also works great if you can get your hands on some. Don't worry if you do not have an ice cream maker - I've included a few tips for making gelato without one. Top with chopped pistachios and grated chocolate.

Prep Time:
20 mins
Cook Time:
2 mins
Additional Time:
5 hrs
Total Time:
5 hrs 22 mins
4 servings


  • ¾ cup Bronte pistachios, shelled

  • ¾ cup whole milk

  • 2 eggs

  • 6 tablespoons white sugar

  • 1 teaspoon orange blossom water (Optional)

  • ¾ cup heavy cream


  1. Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.

  2. Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.

  3. Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.

  4. Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.

  5. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.

  6. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Cook's Notes:

You can also purchase pistachio paste instead of making your own.

If you do not have an ice cream maker, transfer the mixture into a freezer-safe container and place in the freezer for 30 minutes. Remove from the freezer and crush the ice crystals with a spatula. Return to the freezer and repeat the same process for 4 hours, crushing the crystals every 30 minutes. This will keep your gelato silky and smooth.

Nutrition Facts (per serving)

421 Calories
31g Fat
29g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 421
% Daily Value *
Total Fat 31g 40%
Saturated Fat 13g 66%
Cholesterol 159mg 53%
Sodium 169mg 7%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 9%
Total Sugars 23g
Protein 10g
Vitamin C 1mg 4%
Calcium 119mg 9%
Iron 2mg 8%
Potassium 371mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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