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Pistachio Gelato

Pistachio Gelato


1 c shelled pistachios
1/2 c sugar
3 c milk
1/2 c sugar
2 Tbs cornstarch
1/2 tsp lemon zest


Grind the pistachios in a food processor until fine, almost powder. Add 1/2 c sugar and continue to grind until it becomes smoother and holds together - play dough like consistency, though a bit more grainy.

Combine half of milk, 1/2 c sugar, and lemon zest in a medium saucepan. Whisk until smooth. Heat milk over medium heat. At almost boiling, whisk in the cornstarch. Continue to cook for another 2-3 minutes, until thickened. Turn off heat and add remaining milk and pistachio paste.

Chill in refrigerator, after which proceed with your ice cream maker according to manufacturer instructions.

adapted from David Lebovitz 


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