Pistachio Gelato
100% pistachio paste, no green colouring, no apologies.
Run this program
GELATO
then RE-SPIN if the first pass is crumbly
🧾 Ingredients
Pint size
The Creami takes two pint sizes. Switch and every quantity rescales.
Base
- 390 ml milk 3.2%
- 120 ml cooking cream 20%
- 95 g pistachio paste 100% no added sugar or oil
- 65 g maple syrup
- 20 g glucose syrup
- 18 g egg yolk 1 medium yolk
- 1.5 g salt
- 1.2 g guar gum
Scaled down from the 710 ml batch, so round awkward numbers however you like.
👩🍳 Process
- Loosen the pistachio paste with a little warm milk before it meets the rest, or it seizes.
- Heat the remaining milk, cream and glucose to 75 °C.
- Whisk the yolk with the maple, temper, and cook to 82 °C.
- Add the loosened pistachio paste, salt and guar gum, and blend a full 40 seconds.
- Chill overnight if you can, because the pistachio flavour keeps developing.
- Fill to the line, freeze 24 h, GELATO program, re-spin as needed.
📝 Notes
- Real paste is a muted khaki-brown. If yours is bright green, it is dyed.
- Sicilian Bronte paste is worth the money for this one.
- Salt at 1.5 g does a lot of work. It is what makes it taste roasted.
Machine:
Fill the pint to the MAX line, freeze flat for 24 h, run GELATO, then RE-SPIN with a splash of milk if the first pass comes out crumbly.