A simple and delicious recipe for creamy pistachio gelato, capturing the rich nutty flavor with a smooth, velvety texture. Perfect for homemade indulgence.
Blend the pistachios in a blender or food processor until smooth and their natural oils begin to release, which will take a few minutes.
Measure out the shelled pistachios.
Add the powdered sugar to the pistachios and continue blending until well combined.
While blending, slowly pour in high-quality olive oil and mix until smooth to develop a rich, nutty flavor.
Transfer the mixture to a bowl and set aside.
In a heavy-bottomed saucepan, heat the milk and cream over medium heat until it nearly simmer, but do not let it boil.
In a separate bowl, whisk the eggs with granulated sugar until well combined.
Gradually add a ladle of the hot milk mixture to the egg mixture while whisking constantly to temper the eggs.
Repeat this process once more to bring the egg mixture to a similar temperature.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture and cook over low heat, stirring constantly with a wooden spoon until the custard thickens slightly and is hot, but do not boil.