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Pistachio Gelato, an Italian classic (also without ice-cream maker)

Pistachio ice cream is an Italian classic together with Stracciatella. Creamy and slightly salty, the pistachio ice cream is an excellence between the different artisanal ice cream flavours. Loved by young and old, it fits into various combinations with cakes and fruits. The recipe for pistachio ice cream is easy to make at home, here I also explain briefly how to prepare it even without the ice cream-maker.


(for 4 servings)

2 cups of fresh cream 1 cup of whole milk 100 g of sugar 150 g of unsalted chopped pistachios (or pistachio flour) 3 tablespoons of condensed milk

1 tablespoon of starch 1 pinch of salt vanilla to taste


In a saucepan put the starch and mix while slowly adding the milk and cream. Add also the other ingredients, always stirring. Bring to a boil while stirring constantly. Let it cool. If you have the ice creamer available, proceed to cooling using the machine as indicated by the manufacturer.

Without ice cream maker. To prepare a good pistachio ice cream without the ice cream maker the process is the same, but the mixture obtained after mixing all the ingredients will be stored in the freezer, in a container preferably made of steel, and stirred every 20 minutes until the consistency become smooth. Alternatively you can wait for the complete freezing of the mixture and use a powerful blender to soften it, obtaining the creamy consistency.

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