by This creamy and decadent Gelato Al Pistacchio is a traditional Italian flavour. It’s studded with pistachios, chocolate chips and is fairly easy to make.
This pistachio frozen treat is undeniably my favourite gelato. 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 colour of the crushed nuts.
A good gelato is made with top quality ingredients! It’s soft in texture. Ever so creamy and incredibly delicious. And, did I mention extremely easy to make!
In fact, the most arduous part was in shelling the pistachios.
It did set me back some time. But only because I couldn’t resist munching on a few. Well maybe more than a few!
But all is well because pistachios are one of the healthier nuts to snack on. They also contain less calories than other nuts. Less calories equals less guilt, right!
How to make chocolate and pistachio coated cones
You will find this gelato al pistacchio quite delicious all on it’s own, scooped straight from a serving bowl.
But you can also serve it in chocolate dipped wafer cones.
To make your own, all you do is dip the cones first in the melted chocolate and then in the chopped pistachios.
Allow the chocolate to set before scooping in the gelato.
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!
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!
Other pistachio recipes you’ll love:
- Almond Pistachio Loaf Cake is a nut based cake. It consists mostly of finely ground almonds and pistachios. It’s lavishly drizzled with a lemon syrup. And, is one incredibly moist cake.
- Amarena Wild Cherry Biscotti are studded with salted pistachios and Amarena cherries. Perfect with coffee or tea!
- Italian Spumoni Cake is a three layer cake. It has all the wonderful flavours of the Italian flavoured ice cream, Spumoni! Pistachio. Chocolate. Strawberry. Need I say More?!
Gelato al Pistacchio
Ingredients
- 1 cup unsalted (shelled pistachios)
- 1 3/4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 4 extra large eggs
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Spread the pistachios in a single layer, onto a cookie sheet and roast in the oven for about 8 minutes. Let cool.
- Once cooled, place the pistachios in a food processor and grind until fine but still with some larger pieces for extra texture.
- Add the vanilla and the salt to the chopped pistachios and stir well. Set aside.
- In a large sauce pot, heat together the milk and the heavy cream until very hot but not boiling.
- 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.
- 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)
- 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)
- Cool the mixture then chill overnight in the fridge.
- 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.
- Enjoy scooped over a waffle bowl or cone.
Notes
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!
Nutrition
I love your gelato Marisa, it looks delicious and I love pistachio’s. Gelato is incredibly creamy, another great recipe for me to try.
If there is one recipe to try it should definitely be home made gelato. Happy week-end 🙂
The gelato looks just perfect. I love the combination of pistachios and chocolate, and the coating of the cone edges. 🙂
It’s a delicious combination, right!! Thanks Ronit 🙂
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!
Have pinned!
xxx 🙂
This looks amazing, Marisa! I have been wanting to make gelato, and this sounds perfect! Have a wonderful, relaxing holiday! 🙂
You should try it Anna, it’s nothing like the store bought. Looking forward to some R&R…thank-you 🙂
Sicily in one scoop! A wonderful post with amazing photos.
Thank-you so much Bella 🙂
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.
Thank-you so much Sandhya, I am sure it will be very relaxing and your husband has excellent taste 🙂
I love, love pistachio gelato Marisa and that ice cream looks fabulous! 🙂
Thanks Linda! It sure tastes fabulous 🙂
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,
Thanks Nancy! Just returned and it was amazing 🙂
pistachio gelato is one of my favourite flavours! definitely have to try and make it. thanks for the lovely recipe! Xx
Most welcome Thalia! Enjoy 🙂
This ice-cream looks so creamy and delicious Marisa! Very very tempting! 🙂
Thanks Lili! Definitely worth it 🙂
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.
Oh my Stella, the cannoli alone is worth a trip to Sicily! Hope you had a fabulous time! 🙂
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!
This looks amazing Marisa!
Thanks Lynn! Have a wonderful day?
you too xxx
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!
You are welcome anytime my dear! Triple scoops for you 🙂 xxx
Yayyyy ??
It really goes really well together Sabine, hope you get to try it 🙂