Description
Pistachio Stracciatella Gelato is a creamy Italian-style frozen dessert made with real pistachio paste and streaks of crisp dark chocolate shards folded into a smooth, custard-based gelato.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup pistachio paste (unsweetened)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 ounces dark chocolate, finely chopped
- 1 tablespoon coconut oil (optional, for smoother chocolate drizzle)
Instructions
- In a saucepan over medium heat, combine milk and cream. Heat until steaming but not boiling.
- In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C).
- Remove from heat and stir in pistachio paste, salt, and vanilla extract until fully combined.
- Strain the custard through a fine sieve into a clean bowl. Cover and chill for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Meanwhile, melt the dark chocolate (with coconut oil if using) and let cool slightly.
- During the last minute of churning, slowly drizzle the melted chocolate into the gelato; it will harden and create thin chocolate shards (stracciatella).
- Transfer to a container and freeze for 2–3 hours until firm. Serve slightly softened.
Notes
- Use high-quality pistachio paste for the best flavor and natural green color.
- If you prefer a brighter green shade, add a small drop of natural food coloring.
- Allow gelato to sit at room temperature for 5 minutes before scooping.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned / Freezing
- Cuisine: Italian