Gelato al Pistacchio



Oh my goodness, where has the month of July gone! Are you also feeling that summer is simply going by far too quickly? As much as I love to share recipes with you all, sometimes I have to take a step back in order to fulfill other commitments.

This summer, there has been such a great demand for sweets! I have been elbow deep in sugar and flour catering platters of cookies for bridal showers and weddings! I now find myself in a mad dash to get ready to fly down south for some much needed rest and relaxation.

I do hope there is internet connection down there so I can catch up on my Reader!

I wasn’t quite sure that I’d be able to slip in another recipe this month, but am so glad I did because this gelato is so worth the splurge in purchasing these nutrient packed nuts.

Gelato al pistacchio is undeniably my favorite ice-cream and when I think of pistachio, immediately a vibrant green color comes to mind.

However, I soon came to realize that unless one uses artificial colors or dyes, a homemade all natural gelato al pistacchio will take on the color of the crushed nuts.

A good gelato is made with top quality ingredients! It is soft in texture, creamy and so incredibly delicious. And, did I mention extremely easy to make!


In fact, the most arduous part was in shelling the pistachios. It did take me a couple of hours but only because I couldn’t resist munching on a few…well more than a few! But all is well because pistachios are one of the healthier nuts to snack on and contain less calories then other nuts. Less calories equals less guilt, right!


You will find this gelato al pistacchio quite delicious on it’s own or served in wafer cones or bowls which have been dipped in chocolate and then crushed pistachios.


You can delegate this part to little kids, they will love it!  However, fair warning it could get just a teeny bit messy!

The quantity of melted chocolate and crushed pistachio for dipping will depend on how many cones you want to dip. I used a half cup of each for 6 cones.

The recipe for this luscious pistachio ice cream was adapted from a new favorite cookbook of mine, “Flavors of Sicily” by Ursula Ferrigno.

This beautiful cookbook is packed full of  authentic Italian recipes and beautiful photography! gelato-al-pistacchio

While reading the introduction of this cookbook, the author, Ursula Ferrigno goes on to mention how the Sicilians have a notorious sweet tooth and also just happen to be, simply the BEST dessert makers in Italy.

I have never been to Sicily, but I know that I’d simply love it there….next vacation perhaps!

Have to get back to my packing but I’ll be seeing you with more recipes when I get back.

Ciao for now!

Gelato al Pistacchio
Gelato al pistacchio is simply pistachio ice cream. Soft in texture, creamy and so incredibly delicious. Made with all natural ingredients and no dyes.
Recipe type: Dessert
Cuisine: Italian
Serves: 4-6
  • 1 cup unsalted, shelled pistachios
  • 1¾ cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ cup granulated sugar
  • 4 extra large eggs
  • ¾ cup mini chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Spread the pistachios in a single layer, onto a cookie sheet and roast in the oven for about 8 minutes. Let cool.
  3. Once cooled, place the pistachios in a food processor and grind until fine but still with some larger pieces for extra texture.
  4. Add the vanilla and the salt to the chopped pistachios and stir well. Set aside.
  5. In a large sauce pot, heat together the milk and the heavy cream until very hot but not boiling.
  6. Meanwhile, using a stand mixer or hand held mixer with the whisk attachment, whisk the sugar and eggs together until they are thick and creamy for about 8 to 10 minutes.
  7. Add the egg mixture a little at a time, to the milk and cream mixture, stirring gently over low heat. (Make sure to stir continuously as the mixture could quickly scramble)
  8. Add in the pistachio mixture and keep stirring the custard well for about 8 minutes. (stirring well on low heat will ensure the mixture does not scramble)
  9. Cool the mixture then chill overnight in the fridge.
  10. When ready, freeze and churn in an ice-cream machine according to the manufacturer's instructions. Add in the chocolate chips during the last 5 minutes of churning time.
  11. Enjoy scooped over a waffle bowl or cone.
Recipe is adapted from the cookbook, Flavors of Sicily by Ursula Ferrigno.
The only thing different from the original recipe is the addition of chocolate chips in the last 5 minutes of churning time. It is such a delicious combination!



  1. I love your gelato Marisa, it looks delicious and I love pistachio’s. Gelato is incredibly creamy, another great recipe for me to try.

  2. The gelato looks just perfect. I love the combination of pistachios and chocolate, and the coating of the cone edges. 🙂

  3. Well, Marisa, you’ve definitely made Sicily proud with this gorgeous, delicious, gelato al pistacchio! Their variety of pistacchio is simply the best, it is called pistacchio di Bronte. When you can, please visit Sicily, it is a big, beautiful island with lots of differences from one side to the other, and its isles…oh the isles…!! You’re right about the color, only achieved with coloring and we don’t want that. Have a great holiday, relax and talk soon!

    • I have heard of the pistacchio di Bronte! If only they were readily available here. I suppose I will have to make that trip to Sicily after all…it will be on my bucket list!

  4. This looks amazing, Marisa! I have been wanting to make gelato, and this sounds perfect! Have a wonderful, relaxing holiday! 🙂

  5. Sicily in one scoop! A wonderful post with amazing photos.

  6. Marisa, Pistachio gelato is my husband’s absolute favorite dessert and yours surely is the best pistachio gelato I have seen! Thanks for sharing. Hope you get to relax on your vacation. I agree, summer is going by too fast.

  7. I love, love pistachio gelato Marisa and that ice cream looks fabulous! 🙂

  8. Wow! Love pistachio gelato and this looks fabulous, Marisa…love that you didn’t skimp and the pistachios either. Pinned and moved to the top of my must-make list. Hope you have a wonderful vacation,

  9. pistachio gelato is one of my favourite flavours! definitely have to try and make it. thanks for the lovely recipe! Xx

  10. This ice-cream looks so creamy and delicious Marisa! Very very tempting! 🙂

  11. Grazie for the recipe! My favorite ice cream flavor in Italy for sure. BTW, I have just returned from Sicily and can attest to the wonderful desserts they have there. Especially the cannoli, which had a fabulous filling and were trimmed with pistachios (a Sicilian favorite) everywhere we tried them.

  12. Absolutely love pistachio gelato and you’re right about the color. Years ago, I was told to check the color of the pistachio and banana gelati when in Italy. Green or yellow meant to go elsewhere. Even though i’ve made it myself, I’m pinning your recipe. One can never have too many pistachio recipes. Thanks for sharing.

    • John I will most definitely be trying out your version of pistachio gelato. I’m now curious to taste the difference as yours does not contain any eggs. I’m sure it’s just heavenly!

  13. Wow Marisa…this is way better than any of the store bought ice creams. I’m seriously drooling over here. Can I come over to your place and grab a bite? 😀 You are really talented!

  14. I adore pistachio ice cream, and with cholocate chips, it sounds even better. Time to get that ice cream machine out again!

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