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Pistachio Stracciatella Gelato

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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

  1. 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.
  2. 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.
  3. In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.
  4. 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.
  5. 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.
  6. Remove from heat and stir in the pistachio paste and vanilla extract until smooth and fully incorporated.
  7. 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.
  8. 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).
  9. During the final 2 minutes of churning, slowly drizzle in the finely chopped dark chocolate to create delicate chocolate shards.
  10. 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.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 85 mg
  • Fat: 22 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 155 mg

Find it online: https://cooksplash.com/pistachio-stracciatella-gelato/