Pistachio Gelato | Made With Pistachio Paste

Pistachio Gelato
Pistachio Gelato

When we are in Italy I make sure that I get to have a gelato every single day. Dave usually has pistachio but I will try a new flavour each visit. Gelato costs in the region of €2 for both of us, which is about R26. For this we get a double scoop of whatever flavour or flavours we want. Some of the best gelato we have had has been at Gelateria Nico in Venice (Dorsoduro 992) where I had ameretto flavour. The most expensive gelato we have had has been in Bologna at the Cremaria Santo Stefano (via Santo Stefano). We went for the grande option and my choice there was cioccolato del santa (dark chocolate) and pistacchio di Bronte. This double, double scoop cost us €3.80. The most unusual gelato I have tasted was in Tropea at Tonino Gelateria where I had cipolla ice cream made from local onions. In the same village is another Gelateria, owned by the son of the owner of Tonino. Gelateria Del Borgo makes excellent flavours, and I was proposed to by the owner to please be his cucina moglie (kitchen wife) as he so loved my blog. Being a total gelato fan I could not resist visiting a local shop to try out their flavours. I was given one tiny little cup, with a not very generous scoop of average gelato. This set me back R27.90 (ouch). Deciding I could do better and cheaper at home I turned to Giorgio Locatelli for help. Here is a recipe for the most amazing pistachio gelato you will have anywhere outside of Italy.

Pistachio Gelato And Brittle
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5 from 1 vote

Pistachio Gelato

This gelato has the most amazing depth of flavour and you can choose to use either the toasted or raw pistachio paste.
Recipe Category: Dessert
All Rights Reserved: Adapted from Giorgio Locatelli's Made In Sicily page 397


  • 320 g milk
  • 60 g milk powder
  • 140 g liquid glucose
  • 340 g water
  • 1 portion pistachio paste
  • 60 g fructose
  • 24 g corn syrup
  • 2 egg yolks


  • Place the milk, milk powder, glucose and water into a medium sized sauce pan
  • Whisk until completely combined
  • Add the pistachio paste and stir to combine
  • Over a low temperature, bring the milk to 40 ° Celsius
  • Place the fructose, syrup and egg yolks into a bowl
  • Whisk until at the ribbon stage
  • Pour half the milk over the eggs, and whisk
  • Place the egg mixture into the milk and return to a medium temperature
  • Stir until the mixture reaches 85 ° Celsius
  • Strain into a pouring jug
  • Cover and place into the fridge overnight
  • Churn as per your ice cream machine manufacturers' instructions

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