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Pistachio Gelato

  • yield: Makes about 1 quart




  • 2 cups (1/2 pound) shelled pistachios
  • 3 cups whole milk
  • 5 large egg yolks
  • 2/3 cup sugar
  • 1 cup heavy cream

Cook's Note

Store in an airtight plastic container up to 2 weeks.


  1. Step 1

    Preheat oven to 350 degrees. Bring a saucepan of water to a boil. Add pistachios and cook 30 seconds. Drain pistachios. When cool enough to handle, remove outer skins; discard. Spread nuts on a baking sheet and toast in oven 5 minutes. Let cool completely, then coarsely grind.

  2. Step 2

    Combine milk and ground pistachios in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheesecloth-lined sieve, pressing hard on solids. Reserve strained milk, and discard solids.

  3. Step 3

    Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.

  4. Step 4

    Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

  5. Step 5

    Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill.

  6. Step 6

    Freeze in an ice-cream maker according to manufacturer's instructions.

Martha Stewart Living, June/July 1994