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Pistachio Paste gelato

Pistachio Gelate (Pistachio Paste Recipe)

Published on February 12, 2020

Servings: 4

Calories: 450


So many people have loved our pistachio gelato that َwe wanted to publish it online.

Pistachio Paste Gelato:

This recipe, the pistachio gelato, is one of the recipes we are most excited to share. I know pistachio gelato is one of the most famous gelato flavours, but unfortunately, it is also the most counterfeited ones. The reason is simple: pistachio nuts are so darn expensive! Many gelato makers take shortcuts and use artificial pistachio flavourings instead of the real thing. But when you’ve tasted authentic pistachio gelato, you can tell the difference.

Let us promise the quality of the nuts you use–and of the gelato you churn.

We love pistachio gelato, and finally, we can present a top-notch recipe which we opted to make truly Sicilian-style, enriching the base with cornstarch, which is typical for gelato in southern Italy. 


  • 2 cups (473 milliliters) whole milk
  • 1/3 cup (67 grams) sugar
  • 2 tablespoons cornstarch (also known as corn flour)
  • 7 ounces (198 grams) pistachio paste
  • 3 drops lemon juice


  1. Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Heat the rest of the milk in a medium-sized saucepan with the sugar.
  3. When it almost starts to boil, stir in the cornstarch mixture and cook at a gentle simmer for 3 minutes, stirring constantly.
  4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
  5. Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
  6. Freeze the gelato in your ice cream machine according to the manufacturer’s instructions. (You can find out how you can make ice cream without an ice cream machine here)


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