Gelato is an ice-cream-like Italian dessert that uses milk instead of cream and has a lower fat content than ice cream. If you have a stand-mixer and an ice-cream making attachment, you can make this delicious pistachio gelato at home!

Preparation List for Pistachio Gelato using Stand Mixer:

• Servings: 4 – 6
• Active Cook Time: 1 Hour
• Inactive Time: 1 day
• Equipment
  • Ice Cream Making bowl and attachments for stand-mixer
• Ingredients:
  • 1/2 cup(120ml) shelled roasted and salted pistachios
  • 1/2 cup(100g) sugar
  • 2 cups(480ml) 2% milk
  • 5 eggs

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4-Ingredient Pistachio Gelato Recipe using Stand Mixer

• Separate egg yolks. Separate the yolks from 5 eggs and place in a bowl. Whites can be set aside for another use or discarded. Below is a technique for doing this that I use, but use any technique that works for you. This works best when the eggs are still cold. Crack the five eggs into a small bowl. Use your hand to reach in and lift out one egg yolk. Pass the egg yolk from hand to hand gently over the small bowl until all the whites have fallen off and only the yolk remains in your hand. Place the yolk into a mixing bowl. Repeat with other eggs. See the row of three images below to see this process.

• Whisk egg yolks and sugar. Whisk egg yolks and 1/2 cup(100g) sugar together. Reserve to use later.

• Scald Milk and Prepare Gelato Base. Add the 2 cups(480ml) of 2% milk and crushed pistachios to a medium size pot. Heat over medium heat, stirring lightly (see top left picture below). Once small bubbles form at the edge of the pot, take off the heat. While whisking the egg yolk+sugar mixture, slowly and carefully add half of the milk+pistachio mixture to the egg yolks. The point of adding this slowly while whisking is to not scramble the egg yolks. Then add the egg yolks mixture back to the pot (the one containing the other half of the milk+pistachio mixture, see top right image below) and heat over medium low while stirring gently. Cook until the mixture coats the back of a spoon (about 5 to 8 minutes). This is when you can draw a line through the mixture on the back of the spoon as shown in the bottom left image below. Take pot off the heat and refrigerate overnight. The mixture should be thick and have strong pistachio color, see bottom right image below.

• Churn and Pack Gelato. Assemble the frozen bowl and dasher according to device instructions and churn the chilled gelato base according to device instructions until gelato reaches the texture of a soft serve ice cream. Transfer gelato to an airtight container you have froze earlier to add back to the freezer to freeze for 6 hours. Every hour, for the first four hours, use a spoon to mix the gelato and then return it to the freezer.