Pistachio gelato
Rich, nutty gelato made with pure pistachio paste. The paste brings a lot of fat and solids, so the recipe uses less cream than plain gelato to stay balanced.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Whole milk 3.5% | 591 g |
|---|---|
| Cream 35% | 90 g |
| Skim milk powder | 37 g |
| Sucrose (table sugar) | 135 g |
| Dextrose | 35 g |
| Stabilizer blend | 3 g |
| Water | 9 g |
| Pistachio paste (pure) | 100 g |
Balanced for gelato
- Fat
- 9.8%
- Sweeteners
- 17.7%
- MSNF
- 9.3%
- Total solids
- 41.6%
- Scoops best at
- −12 °C
Every number is inside the gelato template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the dry ones (sugar, dextrose, milk powder, stabilizer) so the stabilizer doesn’t clump.
- Warm the milk and cream to about 40 °C and whisk in the dry mix.
- Heat to 85 °C, stirring, to dissolve everything and pasteurise the mix. Blend the pistachio paste into the hot mix.
- Cool quickly in an ice bath, then chill in the fridge for 4 to 12 hours.
- Blend for a minute, then churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer (−18 °C), let it rest 10 to 15 minutes first.
Pure paste (100% pistachio) gives the strongest flavour. Sweetened pastes need less sugar: change the paste’s values in Scoopable and it rebalances.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.