A luxuriously creamy pistachio gelato infused with pure nutty flavor and delicately streaked with crisp dark chocolate shards. This Italian classic combines silky texture with the satisfying snap of chocolate, creating a frozen dessert that feels both elegant and comforting.
Why You’ll Love This Recipe
Authentic Italian flavor made at home
Ultra-creamy texture without being heavy
Perfect balance of sweet pistachio and rich chocolate
Made with simple, wholesome ingredients
Ideal for dinner parties or special occasions
Customizable sweetness and chocolate intensity
Naturally vibrant and visually beautiful
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
4 large egg yolks
3/4 cup shelled unsalted pistachios (about 100 g), finely ground into a paste
1/2 teaspoon pure vanilla extract
3 ounces dark chocolate (70% cocoa), finely chopped
Directions
Prepare the pistachio paste
Place the shelled pistachios in a food processor and blend until very smooth and creamy. Scrape down the sides as needed. The texture should resemble a thick paste.
Heat the dairy base
In a medium saucepan over medium heat, combine the whole milk, heavy cream, half of the sugar, and salt. Stir gently until the mixture begins to steam but does not boil.
Whisk the egg yolks
In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened.
Temper the eggs
Slowly pour about 1/2 cup of the warm milk mixture into the egg yolks while whisking constantly. Gradually add another 1/2 cup, continuing to whisk to prevent curdling.
Cook the custard
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil.
Add pistachio and vanilla
Remove from heat and stir in the pistachio paste and vanilla extract. Mix until fully incorporated and smooth.
Chill thoroughly
Strain the mixture through a fine mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours, preferably overnight, until completely chilled.
Churn the gelato
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Create the stracciatella effect
During the final 2 minutes of churning, slowly drizzle in the finely chopped dark chocolate. The chocolate will harden instantly and break into delicate shards throughout the gelato.
Freeze to set
Transfer the gelato to a freezer-safe container. Freeze for 2–3 hours until firm enough to scoop.
Total time: Approximately 7 hours (including chilling and freezing)
Variations
White Chocolate Stracciatella
Substitute dark chocolate with high-quality white chocolate for a sweeter contrast.
Extra Pistachio Intensity
Add 1 tablespoon pistachio extract for a stronger nutty flavor.
Dairy-Light Version
Replace half of the heavy cream with additional whole milk for a lighter texture.
Crunchy Pistachio
Fold in 2 tablespoons of finely chopped toasted pistachios after churning for added texture.
Chocolate Swirl
Instead of chopped chocolate, drizzle melted chocolate directly into the churner for thinner, more delicate chocolate ribbons.
Storage/Reheating
Store the gelato in an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.
It keeps well in the freezer for up to 2 weeks.
Before serving, let the gelato sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
Gelato should not be reheated. Allow natural softening only.
FAQs
What makes gelato different from ice cream?
Gelato contains more milk and less cream than traditional ice cream, resulting in a denser, silkier texture with more intense flavor.
Can I make this without an ice cream maker?
Yes. Freeze the mixture in a shallow dish and stir vigorously every 30 minutes for about 3 hours to break up ice crystals.
Can I use roasted pistachios?
Yes, but ensure they are unsalted. Roasted pistachios will create a slightly deeper, toastier flavor.
Why is my gelato icy instead of creamy?
Insufficient churning, low fat content, or improper storage can cause ice crystals to form.
Can I skip the eggs?
Egg yolks help create a custard base and smooth texture. For an egg-free version, increase the cream slightly and add 1 tablespoon cornstarch as a stabilizer.
How do I get a brighter green color?
Natural pistachios provide a subtle green hue. Avoid artificial coloring for a more authentic result.
What type of chocolate works best?
Use high-quality dark chocolate with at least 70% cocoa for the best contrast and clean snap.
Can I make it less sweet?
You may reduce the sugar by 2 tablespoons, but keep in mind sugar also affects texture and softness.
How long should I chill the base?
At least 4 hours, but overnight chilling produces the smoothest texture and best flavor development.
Can I double the recipe?
Yes, as long as your ice cream maker has enough capacity. Churning in batches ensures even freezing.
Conclusion
Pistachio Stracciatella Gelato is a timeless Italian dessert that delivers elegance in every spoonful. The creamy pistachio base paired with crisp chocolate shards creates a perfectly balanced frozen treat that feels both indulgent and refined. Whether served after a dinner party or enjoyed on a quiet evening, this homemade gelato brings authentic flavor and irresistible texture straight to your kitchen.
A luxuriously creamy pistachio gelato infused with rich nutty flavor and delicately streaked with crisp dark chocolate shards. This elegant Italian-inspired frozen dessert features a silky custard base and the classic stracciatella chocolate snap in every bite.
Total Time:7 hours
Yield:6 servings
Ingredients
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
4 large egg yolks
3/4 cup shelled unsalted pistachios (about 100 g), finely ground into a paste
1/2 teaspoon pure vanilla extract
3 ounces dark chocolate (70% cocoa), finely chopped
Instructions
Place the shelled pistachios in a food processor and blend until very smooth and creamy, forming a thick paste. Scrape down the sides as needed.
In a medium saucepan over medium heat, combine the whole milk, heavy cream, half of the sugar, and salt. Heat gently until steaming but not boiling.
In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.
Slowly pour about 1/2 cup of the warm milk mixture into the egg yolks while whisking constantly. Gradually add another 1/2 cup, continuing to whisk.
Return the tempered egg mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.
Remove from heat and stir in the pistachio paste and vanilla extract until smooth and fully incorporated.
Strain the mixture through a fine mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (about 20–25 minutes).
During the final 2 minutes of churning, slowly drizzle in the finely chopped dark chocolate to create delicate chocolate shards.
Transfer to a freezer-safe container and freeze for 2–3 hours until firm enough to scoop.
Notes
Use unsalted pistachios for best flavor control.
Chilling the base overnight improves texture and flavor development.
Press parchment paper directly on the surface before freezing to prevent ice crystals.
Let gelato sit at room temperature for 5–10 minutes before serving for easier scooping.
Store in an airtight container in the freezer for up to 2 weeks.
