Pistachio Gelato

A recipe for homemade gelato

Course Dessert
Cuisine Italian
Prep 8 hours 40 minutes
Cook 20 minutes
Total 9 hours
Servings 3 cups
Calories 551 kcal
Author Michelle


  • cup untoasted unsalted, shelled pistachios
  • 1/3 cup granulated sugar
  • 2 cups whole milk divided
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 1 tablespoon Amaretto
US Customary - Metric


  1. 1. In the bowl of a food processor or blender, combine the pistachios and sugar and process in short pulses until the mixture is reduced to a fine powder. Set aside.
  2. 2. In a small bowl, combine ¼ cup of the milk with the cornstarch, and stir with a spoon to dissolve. Set aside.
  3. 3. Combine the rest of the milk (1¾ cups) with the pistachio mixture in a medium saucepan. Set over medium heat and bring just to a simmer, stirring regularly with a wooden spoon.
  4. 4. Add the cornstarch mixture and cook for 3 more minutes, stirring continuously as the mixture thickens. The custard is ready when it coats the wooden spoon, and you can trace a path on the back of the spoon with your finger.
  5. 5. Remove from the heat and let cool for a few minutes.
  6. 6. Stir in the honey and liquor and whisk to blend. Let cool to room temperature on the counter, whisking occasionally to prevent a skin from forming. Cover and refrigerate until completely chilled (overnight is best).
  7. 7. Whisk the chilled custard, and churn in your ice cream maker according to the manufacturer's directions.
  8. *If you don't wish to use liquor, you can substitute lemon or lime juice. This will help keep the gelato soft and scoopable in the freezer.
Nutrition Facts
Pistachio Gelato
Amount Per Serving
Calories 551 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 72mg3%
Potassium 740mg21%
Carbohydrates 62g21%
Fiber 5g21%
Sugar 47g52%
Protein 15g30%
Vitamin A 475IU10%
Vitamin C 2.9mg4%
Calcium 238mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.